Pork & Chorizo Burgers with Sweet Pepper Relish by Barry Horne
makes 4-6 patties
500g pork shoulder minced (ask our team)
1 pack Celtic Baker Brioche Buns
4 slices of cheese like cheddar or Manchego cheese
Red pepper Relish:
500g red and yellow peppers
180ml white vinegar
2 cloves garlic
½ tsp smoked paprika
¼ tsp crushed chilli flakes
Start by making the patties, mince the chorizo by taking the casing off and cutting into smaller parts and mincing with your hands. Mix it with the pork mince, add the salt and pepper, mix some more and form into patties, either 4 large or 6 smaller.
Keep in the fridge while you prepare the relish.
Finely slice the onion and garlic and coarsely slice the peppers, cut the peppers a little thicker to keep some texture.
Add all the veg to a saucepan along with the sugar, vinegar, and spices and cook on a medium high heat for 8-10 mins, stirring occasionally.
Get a large pan on a medium high heat and cook the burgers for around 5 mins each side, place the cheese on top and melt.
Then build the burgers with some relish on the bottom and then the patty and the top of the bun and enjoy.