There are some things that naturally go together … Ben and Jerry, Samson and Delilah and in the world of food, pork and chorizo. We used this classic combo to make delicious pork and chorizo burgers, served in a brioche bun with smokey cheese, served with triple cooked chips.
Pork and Chorizo Smash Burgers
Smash burgers are beef burgers cooked using a three-step technique:
- Cook balls of meat (e.g. quarter pound) directly on a pre-heated hot surface.
- Flip balls of meat and flatten (or smash down) to patties about ½inch thick.
- Flip patties to cook the other side.
Whilst non-stick frying pans on a hob can be used, you get better results from using a higher heat source and cast iron surface. This allows some lovely crisp caramelisation to occur on the burger’s surface and edges. For more information on smash burgers, check out my umami smash burgers blog post or the Serious Eats website.
- Mixing bowl
- Chopping board
- Sharp knife
- Cast iron searing surface, e.g. frying pan, skillet
- Large thin, stiff spatula
- Instant read (IR) temperature gun
- 400g pork mince
- 100g chorizo
- ½ tsp salt
For garnishes, it’s personal choice. I use a mild chili mayonnaise as a spread for the base, along with smoked cheddar cheese, lettuce and tomatoes for toppings.
There are some better pictures of this process in the umami smash burgers blog post. It was quite dark when we cooked the pork and chorizo burgers. I cooked these burgers in our Big Green Egg, they can also be cooked on a cast iron surface on a stove top.
- Pre-heat cooking surface for 5-10 mins. For an Egg, get it to 300°C/570°F and let cooking surface warm up for 10 mins or until the surface temperature reads 300°C/570°F with an IR temperature gun.
- If the chorizo comes in links, strip the casing off. Smoosh the chorizo up (my wife’s words) then combine evenly with the pork mince. Add salt to taste, then make four equally sized balls of meat.
- Place the balls of meat onto oiled cooking surface. Cook for 1 min. If cooking with an Egg, close the dome.
- Using a spatula, flip balls of meat over and flatten into patty shapes around ½inch thick. Cook for 2 mins. If cooking with an Egg, carefully burp and open the Egg first and close the dome after the burgers are flipped and pressed.
- To keep burger crust intact, ensure the spatula goes completely underneath.
- Repeat the flip action three more times, cooking for 2 mins after each flip.
- Create burgers with mayo or coleslaw on base, then burgers. Top with lettuce, tomato slices, gherkins and whatever else takes your fancy.
Hints and Tips
- To prevent flare-ups on the Egg, when opening the Egg close the bottom grate completely to starve the oxygen supply. Then re-open a little when the dome is closed.
- Heat up the spatula prior to flipping the patties, this prevents sticking.
- A meat press can also be used to flatten the patties after flipping.
- Prepare the toppings either before or whilst the cooking surfaces are heating up.
- For a cheeseburger (single or double), place some cheese on top of some of the burgers during the last cooking phase. It will melt into the burger when served, especially if a double cheeseburger is on the menu.