Chorizo & Smoked Cheddar Burgers

Name: Chorizo & Smoked Cheddar Burgers
Ingredients: 400 g beef mince (15–20% fat); 400 g pork mince; 80 g smoked cheddar (finely grated); Flaky sea salt; Cracked black pepper; 4 brioche buns (split and toasted); 4 thick slices of beef tomato; A few leaves of butter lettuce or little gem; 4 tbsp mayonnaise; 2 tbsp ketchup; 1 tbsp American mustard; 1 tsp pickle brine

These are the burgers people talk about long after the barbecue is over. A combination of beef and pork creates the perfect juicy texture, while smoked cheddar melts through the meat, delivering flavour in every bite. Finished with a simple burger sauce, fresh tomato and crisp lettuce, they're everything a summer burger should be — satisfying, simple and seriously delicious.

The secret is already built into the burger. The combination of beef and pork delivers incredible succulence, while the smoked cheddar melts through the meat as it cooks, creating flavour in every mouthful. Keep the toppings simple and let the burger do the talking.

Ingredients

For the Burgers

400 g beef mince 15–20% fat
400 g pork mince
80 g smoked cheddar finely grated
Flaky sea salt
Cracked black pepper

To Serve

4 brioche buns split and toasted
4 thick slices of beef tomato
A few leaves of butter lettuce or little gem

Burger Sauce

4 tbsp mayonnaise
2 tbsp ketchup
1 tbsp American mustard
1 tsp pickle brine

Method

Make the Sauce

Combine the mayonnaise, ketchup, mustard and pickle brine in a small bowl. Stir well and refrigerate until needed. The flavour develops beautifully if made ahead.

Prepare the Burgers

Place the beef mince, pork mince and grated smoked cheddar into a large bowl. Season generously with flaky sea salt and cracked black pepper.
Using your hands, gently combine the mixture until just incorporated. Avoid overmixing, as this can make the burgers dense and tough.
Divide into 4 equal patties, approximately 2cm thick. Press a small dimple into the centre of each burger with your thumb to help them cook evenly and prevent them from puffing up during cooking.
Place in the refrigerator for 20 minutes if time allows.

Cook

Preheat the barbecue or grill to a high heat. Lightly oil the grill grates.
Cook the burgers for 4–5 minutes on each side, depending on thickness, until deeply caramelised on the outside and cooked through.
Avoid pressing down on the burgers while cooking — this keeps all of those delicious juices where they belong.

Toast the Buns

Place the brioche buns cut-side down on the grill for around 60 seconds until lightly golden.

Assemble

Spread the burger sauce generously over both halves of the toasted bun.
Layer with: Lettuce, Burger, Beef tomato, Top bun
Placing the tomato on top of the burger allows the juices to run through every layer as you eat — a small detail that makes a big difference.

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