Serves 4
Prep 10 minutes
Cook 15–20 minutes
Ingredients:
2 tbsp olive oil
½ onion, finely chopped
1 clove garlic, crushed
1 tsp sweet smoked paprika
1 tbsp tomato purée
300g/10½oz lean steak mince
100g/3½oz chorizo, skin removed and cut into small pieces
a small handful flat-leaf parsley leaves, finely chopped
1 egg, beaten
50g/1¾oz fresh white breadcrumbs
50g/1¾oz Oakwood Cheddar, sliced into 4 slices
salt and freshly ground black pepper
burger buns, salad leaves and fries, to serve
Method:
Heat 1 tbsp of the olive oil in a pan over a medium heat. Add the onion and fry for a couple of minutes, then add the garlic and then the paprika and stir in well. Add the tomato puree and stir in.
In a large bowl mix together the mince, chorizo, parsley, egg and breadcrumbs. Add the onion mixture and mix together well. Season with salt and pepper. Form into 4 large burgers, or 8 small ones.
Preheat the oven to 180°C/350°F/gas 4. Heat the remaining olive oil in an ovenproof frying pan. Fry the burgers (in batches if needed) for 2–3 minutes on each side until just browned, then transfer to the oven and cook for a further 6 minutes. Remove from the oven, place a slice of cheddar on top of each burger, then return to the oven for 2–4 minutes until cooked as you like them.
