Beef, venison and chorizo burger recipe
A meaty, smoky burger with a fiery kick from harissa and complemented by tangy pickled red onion.
Ingredients
- 3 red onions, finely sliced
- 400 ml red wine vinegar
- 120 g caster sugar
- 3 red onions, finely sliced
- 14.1 fl oz red wine vinegar
- 4.2 oz caster sugar
- 3 red onions, finely sliced
- 1.7 cups red wine vinegar
- 4.2 oz caster sugar
- 300 g mayonnaise
- 1 clove of finely grated garlic
- 10 g flat leaf parsley
- 10.6 oz mayonnaise
- 1 clove of finely grated garlic
- 0.4 oz flat leaf parsley
- 10.6 oz mayonnaise
- 1 clove of finely grated garlic
- 0.4 oz flat leaf parsley
- 3 sweet red pointed peppers
- 1 drizzle of olive oil
- 3 sweet red pointed peppers
- 1 drizzle of olive oil
- 3 sweet red pointed peppers
- 1 drizzle of olive oil
- 500 g minced beef (ground beef), 20% fat
- 240 g venison steak, diced
- 150 g Iberico chorizo, diced
- 0.5 tsp smoked paprika
- 0.2 tsp ground clove
- 1 tsp harissa
- 1 pinch salt to taste
- 1 splash of olive or vegetable oil
- 17.6 oz minced beef (ground beef), 20% fat
- 8.5 oz venison steak, diced
- 5.3 oz Iberico chorizo, diced
- 0.5 tsp smoked paprika
- 0.2 tsp ground clove
- 1 tsp harissa
- 1 pinch salt to taste
- 1 splash of olive or vegetable oil
- 17.6 oz minced beef (ground beef), 20% fat
- 8.5 oz venison steak, diced
- 5.3 oz Iberico chorizo, diced
- 0.5 tsp smoked paprika
- 0.2 tsp ground clove
- 1 tsp harissa
- 1 pinch salt to taste
- 1 splash of olive or vegetable oil
- 5 slices of Mexican chilli cheese
- 5 brioche burger buns
- 1 Romaine lettuce
- 5 slices of Mexican chilli cheese
- 5 brioche burger buns
- 1 Romaine lettuce
- 5 slices of Mexican chilli cheese
- 5 brioche burger buns
- 1 Romaine lettuce
Details
- Cuisine: British
- Recipe Type: Burger
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 35 mins
- Serves: 5
Step-by-step
- First, prepare the pickled red onion. Bring the red wine vinegar and sugar to the boil in a heavy based pan and dissolve all the sugar. Chill the mixture before adding the onions and allow to sit for 12 hours or overnight.
- Then, make the garlic and parsley mayonnaise, if you're using. Add the mayonnaise, garlic and parsley into a food processor and blitz until smooth.
- Next grill the red pepper. Cut the peppers in half and deseed, before placing on a tin foil-lined baking tray. Place the tray under the grill and leave for 5–10 minutes or until the skin has darkened and blistered.
- Remove from the oven and cover with foil for 10 minutes. Then peel or scrape away the skin.
- Next, make the burgers. Finely dice both the venison steak and the chorizo, before adding to the minced beef (ground beef) in a large bowl. Add the smoked paprika, ground clove and salt to taste, and mix all the ingredients thoroughly, by hand.
- Shape the mixture into five 170g (6oz) patties and, in batches, cook on one side in a heavy based pan for 1 minute until a crisp crust starts to form, then flip to the other side. Do this once more so that each side has 2 minutes in total each.
- Then place a slice of cheese on top of each patty and put into an oven at 200°C/392°F/gas mark 6 for 3 minutes.
- Bring out and rest for 2 minutes before serving. While you wait, slice your burger bun in half and place into the oven for 2 minutes.
- Spread a dollop of garlic mayo on the bottom bun, then one or two torn lettuce leaves and a spoonful of pickled onion. Place the burger patty on top before adding on your red pepper, and finally the top of the bun.
This recipe is courtesy of Sainsbury's.
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