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Lamb and chorizo burger with apricot salsa
Makes 4 Starters and mains
Ingredients
- 200g cooking chorizo, skinned and chopped
- 500g lamb shoulder, minced
- 4 brioche burger buns
- 4 tbsp smoked garlic mayo (optional, see recipe below)
For the salsa
- 3 ripe apricots, chopped
- 1 medium red onion, finely chopped
- 1tbsp chopped mint leaves
- juice 1⁄2 lemon
- pinch sugar
- pinch chilli flakes
For the smoked garlic mayo
- 1 whole garlic bulb
- 100g mayonnaise
- juice 1 lemon
Method
If you're making this outdoors, use the half-and-half technique (see below). If you're making this recipe indoors, use a griddle pan on the hob.
The half-and-half technique:
This is the technique you will probably find yourself using most often, and it's quick and easy to set up. Once you have your coals cooking, lay them out over half of the base of your barbecue, so one half of the base has no coals. This gives you a medium-hot heat available over the coals and a large indirect zone where you can move food to avoid overcooking. You will want the bottom and top vents fully open with this method.
Evenly mix the chopped chorizo into the lamb mince. Divide the mixture into 4 balls and flatten them into patties a little bit larger than the buns, as you will get shrinkage as the fats render.
You don’t need to season these burgers, because of the salty chorizo in the mix.
When your patties are ready, set them aside while your grill is getting fired up. If you’re cooking indoors, set a griddle pan over a medium-high heat on the hob.
To make the salsa, combine all the salsa ingredients in a bowl and season to taste. Remember the chorizo is quite salty so take it easy with the seasoning.
When your grill or griddle is hot, get the patties over direct heat or into the pan. If you’re cooking outdoors, you will get some flare-ups because of the fat inthe chorizo and the lamb, but you’ve got your indirect heat zone to go to if things get out of hand.
Grill or griddle until you have a crust on the outside and the patties are cooked throughout (around 5 minutes per side).
Toast your buns, slather some smoked garlic mayo on the bottom bun (optional), add the burger, top with your freshly made apricot salsa and enjoy.
For the smoked garlic mayo
Makes around 100G
Put your garlic on to smoke – the best way is popping the bulb into a proper smoker and leaving it for around 2 hours. If you can’t smoke your garlic outdoors, just wrap it in foil and leave it in the oven for 1 hour (at around 180C/350F/ Gas 4). When the garlic is cooked, peel and crush it. Add it to the mayonnaise, along with the lemon juice, and whisk it together.
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