How To Cook Spanish Style Burgers On The Weber 57cm MasterTouch BBQ
For piquant, spicy burgers just add chorizo, paprika and smokey bacon
Do you love burgers but want to elevate your cooking above the normal bacon and cheese options? In this video Richard Holden and Ian Hodgett, from The Barbecue Shop here in store, show you how to make a spicy variation inspired by the fantastic flavours of Spain. It is a really easy burger made with ingredients most barbecuers have in their arsenal. We are cooking it on the Weber 57cm MasterTouch BBQ over direct heat (click here to see the video explaining the 3 different methods of cooking on the BBQ). Pre-heat the BBQ to 250C (482F) with the briquettes spread evenly over the grate.
- 1.5kg (3lb 5oz) fresh ground pork mince
- 200g (7oz) finely chopped chorizo
- 2 teasp smoked paprika
- 8 rashers smoked back bacon
- Maldon sea salt
- fresh ground black pepper
- Weber Non-stick Oil spray
- rapeseed oil
- 6 rolls
- 1 avocado, mashed
- lettuce leaves
- 6 slices beefsteak tomatoes
Mix the pork mince with the chorizo, smoked paprika, Maldon sea salt and fresh ground black pepper. Once thoroughly combined form into 6 balls. Take the Weber burger press and form into 6 burgers; the press has a dimple in the top which enables the pattie to cook evenly. The burgers release easier from the press if you lightly grease it with a little rapeseed oil. If you are forming yours by hand just put an indent in the centre with your thumb. Try and make them all the same thickness otherwise part of the burger will be over-done and the centre will be under-done.
Spray the cooking grate with a little Weber Non-stick Oil, which will enable them to release easier. Cook without turning for 5 – 10 minutes. When they are ready to turn they will come away from the grate easily, if they stick give them another couple of minutes, and you will have the lovely sear marks. If the outside is starting to over-cook before the middle is ready move the burgers to a cooler zone to finish cooking. Check the internal temperature with an Instant Read Thermometer, as soon as it reaches 75C (167F), take them off otherwise with more cooking they will start to dry out. This temperature is the safe level for meat, just remember the slogan ’75 staying alive’. Once the burgers have cooked on the first side place the rashers of smoked bacon straight onto the grate and cook for a couple of minutes on each side.
Assemble the burger by spreading mashed avocado onto the bottom of the bun, we are using soft white rolls but you can use ciabatta or brioche. Then add the lettuce and tomato, burger, bacon and finally a little good quality mayonnaise on the top.
Click here to see when the next BBQ demonstration will be held in store. We regularly cook at weekends during the season so why not pop into The Barbecue Shop and talk to our trained enthusiastic staff who will be happy to talk you through any technical questions or give you recipe ideas and tips.