If you stretch your mind back to last month, you might remember me attending a Street Food festival? For those of you for whom this post didn’t make a lasting impact on (re: everyone) I’ll give you a light refresher: the Travel Supermarket International Street Food Challenge was held in Shoreditch. There were 6 different vendors and you got to try samples from them all. As you left you voted for your favourite.
Well, off the back of that, I was inspired to make Chorizo Burgers similar to the sliders sold by the Spanish Lab. They turned out brilliantly, and they will be a firm favourite in our household now!
Chorizo and Egg Burgers
Ingredients:
brioche buns
200 g chorizo
200 g beef mince
1 teaspoon of paprika
olive oil
salt
pepper
aged cheddar cheese slices
eggs
rocket
jalapeno mayonaise (Sam home-makes this – it’s like his secret weapon of delicious toppings)
Instructions:
To make the patties, place both meats, a large pinch of salt, a grind of cracked pepper and the paprika in a bowl and bring it together with your hands. Then form burger shapes. Let the patties set in their shape covered in the refrigerator for 2 hours.
After the patties have set, heat up some olive oil in a large pan and cook your burgers. Top with cheddar and cover during the last minute of cooking so the cheese melts. Whilst your burgers are cooking fry up some eggs, (one per burger) careful not to break the yolks.
Toast both open sides of the brioche bun and then spread the bottom with your jalapeño mayonnaise, and then put on a generous portion of rocket. Then add your burger and one fried egg!
I’d like to once again thank Travel Supermarket for inviting me to their Street Food Challenge!
