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Chorizo burgers with grilled capsicum

Name: Chorizo burgers with grilled capsicum
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 2 chorizo sausages, finely chopped; 6 fresh spicy pork sausages (about 500g total), skin removed; 1 garlic clove, finely chopped; 1 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 3 tablespoons good-quality whole egg mayonnaise; 2 red capsicums, quartered; Olive oil, to brush; 6-8 small pita rounds, warmed; Rocket leaves, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Transforms spicy chorizo and pork sausages into flavoursome burgers; served with capscium and a cheat’s aioli, it becomes an instant meal. The same mix would be lovely turned into meatballs for tapas.

2 chorizo sausages, finely chopped
6 fresh spicy pork sausages (about 500g total), skin removed
1 garlic clove, finely chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
3 tablespoons good-quality whole egg mayonnaise
2 red capsicums, quartered
Olive oil, to brush
6-8 small pita rounds, warmed
Rocket leaves, to serve

Method

1.

Place the chorizo and sausage meat in a bowl and mix with your hands until well combined. Shape mixture into 6 large or 8 smaller patties and chill for 15 minutes to firm up.
2.

Meanwhile, place the garlic, lemon juice, extra virgin olive oil and mayonnaise in a small bowl and mix until combined. Season to taste with sea salt and freshly ground black pepper, then set aside.
3.

Heat the grill or a chargrill pan on medium heat. Grill the capsicum for 3-4 minutes until the skin blisters and the flesh softens. Set aside.
4.

Brush the burgers with oil, then cook under the grill or on the chargrill for 3-4 minutes each side until cooked through. (The chorizo has a tendency to burn, so keep an eye on the burgers, reducing the heat if necessary.)
5.

To serve, top warmed pita rounds with grilled capsicum, a chorizo burger and rocket, then drizzle over aioli and serve.