those burgers sound amazing! Can you share the recipe?
Very basic really, and a bit of a cobble together.
For me about 8oz of minced once shoulder of pork. Not too fatty, as there’s more fat in the meat shoulder end, so no point in making it greasy.
After that its to taste.
Chorizo comes from pre sliced chopped very finely, for me about 6 slices, but with extra paprika, about a teaspoon.
salt and pepper(mind chorizo will have a fair bit of salt in it) Nothing worse than over-seasoned.
Worcester sauce- a bit of a slash(adds a tanginess)
Finely diced onion and crushed garlic(no salt crushing it, seasoned already *
*(Same with blue cheeses in sauce for steak. Some like a nice salty crust on their meat or even just properly salted, but then the salty Stilton ruins it for them.)
I also use garlic and onion powder about 1/2 T/sp each. as in cooking both lose some flavour and it enhances it.
A fair squeeze of tomato concentrate.
1 egg yolk to bind.(not the white)
A splash of water if needed.
Mix,mix and mix some more, squeeze it through your fingers like a kid in mud.(clean hands 😉 )
Split into two or single ball and roll it firmly between your palms(thins helps compact it and stops it breaking apart in cooking)
I would recommend you use a burger press, which cost next to nothing(£6) but are actually really important, again to compact it, but just spinning it on the mat with your hands the edges fall apart. Presses are what we used in trade.
