Spanish style pork burger with Chorizo and Piquillo peppers
For the hamburgers, add all burger ingredients into Braun’s MQ 40 chopper/ blender accessory with its chopping insert and attach the MQ 7 Hand blender. Quickly and easily mince all the ingredients until smooth. Squeeze the intuitive Smart Speed button more for finer results.
Using clean hands, shape the mixture into 4 balls. Using the palm of your hand, flatten them slightly and shape into 4 equal sized patties. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.
Lightly brush 1 side of each burger with olive oil. Place the burgers, oil-side down, onto the barbecue. Cook for 5 minutes until the meat is lightly charred. Oil the other side, then turn over using tongs and cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 minute less each side. For well-done, cook for 1 minute more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
Heat a griddle pan on its medium setting and gently cook the Pouillon peppers with the sliced garlic in 2 tablespoons of olive oil.
Slice each roll in half. Place, cut-side down, on the barbecue rack and toast for 1 minute until they are lightly charred. On the bottom half of the roll, place a spoonful of mayonnaise. Place the burger on top and garnish with Piquillo peppers, sliced Chorizo and chopped onions. For perfectly chopped onions without tears, attach the MQ 7 Hand blender to the MQ 20 chopper accessory with one simple one click and pulse a few times. Top each burger with the other halves of the roll and serve.
Spanish style pork burger with Chorizo and Piquillo peppers
For the hamburgers, add all burger ingredients into Braun’s MQ 40 chopper/ blender accessory with its chopping insert and attach the MQ 7 Hand blender. Quickly and easily mince all the ingredients until smooth. Squeeze the intuitive Smart Speed button more for finer results.
Using clean hands, shape the mixture into 4 balls. Using the palm of your hand, flatten them slightly and shape into 4 equal sized patties. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.
Lightly brush 1 side of each burger with olive oil. Place the burgers, oil-side down, onto the barbecue. Cook for 5 minutes until the meat is lightly charred. Oil the other side, then turn over using tongs and cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 minute less each side. For well-done, cook for 1 minute more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
Heat a griddle pan on its medium setting and gently cook the Pouillon peppers with the sliced garlic in 2 tablespoons of olive oil.
Slice each roll in half. Place, cut-side down, on the barbecue rack and toast for 1 minute until they are lightly charred. On the bottom half of the roll, place a spoonful of mayonnaise. Place the burger on top and garnish with Piquillo peppers, sliced Chorizo and chopped onions. For perfectly chopped onions without tears, attach the MQ 7 Hand blender to the MQ 20 chopper accessory with one simple one click and pulse a few times. Top each burger with the other halves of the roll and serve.
