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  4. Chorizo & Pork Burgers on Brioche Buns

Chorizo & Pork Burgers on Brioche Buns

This delicious recipe is packed with flavour and gives a fantastic twist on a summer BBQ staple; the juicy burger combined with a fluffy Brioche bun is the perfect meal for the summer months to come.

Credited to: The Coeliac Chef

Kcal:

Serves 4

Ingredients

Brioche burger buns
25 minutes + approx 45 minutes proving time
  • 175g Gluten Free bread flour (Dove’s Farm)
  • 15g caster sugar
  • 3g salt
  • 3g xanthan gum
  • 1 x 7g sachet of fast action yeast
  • 100g milk
  • 1 egg + 1 egg yolk
  • 80g soft butter (cut into cubes)
  • 1 egg & a dash of milk to glaze
Chorizo & pork burger
Time – 15 minutes prep. 15 minutes cooking time.
  • 400g Pork mince
  • 150g chorizo (chopped up or torn apart)
  • 1 tsp salt
  • 1.5 tsp oregano
  • 1 tsp paprika
  • 1 tsp chilli flakes (optional)
  • 1 egg yolk
  • 2 TBSN corn flour
  • 120g cheddar cheese (or cheese of your choice)
Coriander & Mint yoghurt
Preparation time – 5 minutes
  • 100g natural or Greek yoghurt
  • 1/2 lime – juice
  • 1 handful of mint leaves
  • 1 handful of coriander leaves
  • A pinch of salt
Pickled Sherry Vinegar Shallots
Preparation time – 5 minutes. Cooling time – Approx 30 minutes
  • 20g sugar
  • 4g salt
  • 40g boiling water
  • 40g Sherry vinegar
  • 20g red wine vinegar
  • 1 large shallot – thinly cut into rings

Method

Brioche burger buns


Makes 4 buns


25 minutes + approx 45 minutes proving time


Pre heat oven to 180°C (no fan)



  1. In the bowl of stand mixer using the beater or paddle attachment combine all the dry ingredients and start the mixer on slow

  2. Add the milk and eggs and increase the speed to medium

  3. Beat for 1 minute

  4. Add the cubes of butter 2 or 3 at a time, wait for the butter to incorporate into the dough before adding the next batch of butter

  5. Once all the butter has been mixed through the dough continue to beat the mixture for 4 minutes on medium speed

  6. The dough will be will be very thick and sticky

  7. With wet hands, take a handful of dough and roll it into a ball and place on a non-stick baking tray

  8. Remember to leave enough space for the buns to prove, they will roughly double in size

  9. Once shaped and on the baking tray loosely cover with oiled cling film

  10. Leave to prove for about 40 minutes, till roughly doubled in size

  11. Gently brush the top of the buns with the egg wash and place in the middle of the oven for 30 minutes

  12. Remove the buns after 30 minutes

  13. They should be a delicious golden brown

  14. Transfer to a rack to cool

  15. These buns will also keep well for a couple of days, just pop them in a low oven (160°C – no fan) for 5 – 10 minutes or in the microwave for 1 minute. They will also freeze well.



Chorizo & Pork Burger


Makes 4 burgers


Time – 15 minutes prep. 15 minutes cooking time



  1. In a large bowl combine all the ingredients together and mix well

  2. Divide the mixture into 4

  3. Roll into each ¼ into a ball and press gently to form a burger patty

  4. Reserve in the fridge till needed

  5. Place a frying pan on a medium heat

  6. Fry each side for about 6 minutes. Or on the BBQ!

  7. Top with cheese and spoon over the chorizo oil that has rendered out of the burger if cooking in a pan

  8. Place under the grill for 3 - 5 minutes until the cheese has melted.



Coriander & Mint yoghurt


Preparation time – 5 minutes


Serves 4



  1. In a bowl mix the yoghurt, salt and limejuice

  2. Finely chop the herbs

  3. Add the to the yoghurt and mix well.



Pickled Sherry Vinegar Shallots


Preparation time – 5 minutes. Cooling time – Approx 30 minutes


Serves 4



  1. Place the sugar and salt in a heatproof bowl

  2. Pour over the boiling water and stir

  3. Mix in the vinegars

  4. Allow the liquor to cool then pour over the shallots.



To serve:




  1. Cut the brioche bun in half

  2. Place some salad leaves on the base of the burger bun

  3. Put the burger on the leaves

  4. Garnish the burger generously with pickled shallots and a big dollop of mint & coriander yoghurt

  5. Put the other half of the bun on top and Enjoy!



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