Spring has sprung here in Australia, and it’s time for some backyard BBQs! This means – snags, prawns, skewers and bloody good burgers too 😉 My EPIC Spanish pork burger is simple to make but will wow all your guests with its look, and flavour but also because it’s a little different to the traditional burger you get served at every BBQ!
sponsored by The Pawn Wine Co, Adelaide Hills
Why I LOVE This Burger
- it’s different
- easy to make
- packed with flavour
- goes great with a bottle of red 😉
- easy to find ingredients
This cracking little pork burger will appear regularly on my grill this spring & summer. All the ingredients are readily available in most grocery stores, and aside from whipping up some homemade aioli, there is very little prep to be done! It’s packed with flavour, and the fresh chorizo gives it a nice bit of heat and smokey flavour too. Most of all, I LOVE this pork burger because it’s a little different.
Smoked Paprika Aioli
Sometimes a burger is about the patty and sometimes, it’s about the toppings! This delicious Spanish-style pork burger is about both! Juicy pork, spicy & smokey chorizo finished with the most EPIC smoked paprika aioli!
I know now you are thinking homemade whaty what! But trust me, it’s worth making your own. If time is a factor, then the beauty of grocery stores nowadays is they have an answer for everything so grab a smokey mayo off the shelf, and it’ll do in a pinch.
Homemade Aioli
Now, to make aioli from scratch may seem a little daunting but being truthful it’s simple as. All you need to do is gather your ingredients and use a mini food processor or if you are keen to whisk by hand then get a mixing bowl.
Using a food processor – add all ingredients EXCEPT oil to the processor and pulse to combine. Then, whilst the processor is running gradually add the oil. It’s that simple!
Using a whisk and elbow grease – add all ingredients to the bowl and whisk to combine. Next, gradually drizzle the oil in whilst whisking until it combines and thickens. TOP TIP – place a tea towel under the bowl to stop it from moving
Burger Ingredients
Here is a list of all the ingredients you will need to make my EPIC pork burgers and a couple substitute options if you can’t get hold of something
- burger buns – I’m a fan of a good brioche bun, but you can use whatever style you prefer
- pork mince – try to get a good ratio of fat:meat when making a burger to keep it nice and juicy. I recommend 20:80 as the minimum
- chorizo – you need fresh chorizo for this to combine with your pork mince. If you can’t get any, you can use Italian pork sausages (removed from their casings) and add some smoked paprika to the mix. Alternatively, worst case you can have VERY thin slices of chorizo and flash fry them and use them as a topping
- manchego cheese – this is a Spanish cow’s milk cheese that is hard with a nutty flavour. They say the best substitute is parmesan or pecorino, but I’m partial to a good aged English cheddar or Asiago cheese too
- lettuce – baby gem, cos/romaine would be my lettuce of choice
- piquillo peppers – a mild slightly sweet pepper that is often wood roasted. Typically found in jars or cans hiding amongst the olives and capers in your grocery store 😉
- aioli – see my recipe for delicious homemade smoked paprika aioli, but there are many good store-bought options available too
Gather all these ingredients and I promise you in less than 30 minutes you will be tucking into a delicious pork burger 😉
Making Your Spanish Pork Burger
Making this delicious Spanish-style pork burger couldn’t be any easier! Once you have whipped up your aioli (see above) and gathered your ingredients it’s pretty much plain sailing….
- Form your patties. The easiest way to do this is in a large bowl combining pork mince, chorizo and a pinch of salt. Roll into 4 equal-sized balls and then shape them using a round item that’s approx the same size as your bun. I use the lid off a plastic takeaway container. Always make your patty a little larger than the bun
- Crank that grill up! Once your BBQ is hot enough then add your patties to the grill over direct heat. Press down gently, so they keep their shape and cook for approx 2 minutes per side. Top with shaved manchego and allow the cheese to melt for the last 30 seconds
- REST YOUR MEAT – let it sit for 90 seconds to 2 minutes before putting it on the bun. Trust me
- Layer your burger – sauce (not too much), lettuce (to protect your bun), burger, peppers, more sauce, top of the bun
- Serve with some fries because why not!
Pawn Time!
What time? The Pawn Wine Co time! Tom, owner, winemaker and ex-pawn of the wine empire. Is now doing it large for all the little guys out there. He and his wife Rebecca started small and like most industries were told at the time they and their fruit weren’t good enough, so they were destined to be moved around like a pawn. We are talking chess for anyone unsure.
Tom & Rebecca focused on smaller varieties that were often used to make up a blend and never got their time to shine here in Australia. So, Tom made them shine! Now, he is among many top wine producers in South Australia using these varietals to make amazing wines. Pawn wines are made to be drunk and enjoyed, this doesn’t mean they won’t store away for a few years in your cellar, but they are approachable, no-nonsense, no-pretence wines that no matter what the day or occasion they’ll bring a smile to your face!
Maturana Tinta
A wine grape that most have probably never heard of before. The Maturana Tinta grape hails from Rioja, probably Spain’s most famous wine region. This grape was near extinction with Phylloxera wiping out most of it in the 19th Century.
Tom’s claim to fame is that he is the only person making it here in Australia. Described as a grape grower’s heartache as it ripens late and produces thin-skinned which can leave them susceptible to infection, disease and deterioration.
The wine itself is cracking! From the packaging through to what’s in the bottle. One word – impressive! Beautiful perfumey notes, raspberries, spice, great acidity and balanced tannins too. This wine works perfectly with my Spanish pork burger or alongside any grilled meats/veggies.
Alternative Burger Ideas
Inspired by my pork burger and need some other fun alternatives then check out these guys below!
Fish Burger – Asian Style Salmon & Prawn
Mexican Style Pork Burger
Wagyu w/ Horseradish & Frozen Blue Cheese
Fried Chicken Sliders
Happy Cooking & Happy Eating Friends!
Servings: 4 people
Calories: 722kcal
Prevent your screen from going dark
Ingredients
- 450 g pork mince
- 150 g fresh chorizo
- salt
- oil
- 4 burger buns
- lettuce
- manchego cheese
- piquillo peppers
Paprika Aioli
- 1 tbsp smoked paprika
- 1 clove garlic
- 1 tbsp lime juice
- 100 ml oil
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tsp maple syrup/honey
Instructions
Aioli
-
Combine egg, mustard, salt, garlic, paprika and lime juice together in a small food processor or mixing bowl. Blend/whisk to bring together
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Gradually add oil and blend/whisk to combine
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Add a splash of maple syrup/honey and combine
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Store in the fridge until ready to use
Burgers
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Combine pork mince, fresh chorizo and a touch of salt together
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Form in 4 x 150g patties
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Grill the burgers on your BBQ @ 200c+ for 2 minutes per side
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Add thin slices of Manchego cheese and allow to melt
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Allow the burgers to rest for 2 minutes before serving
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Toast your buns!
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Serve the burger with lettuce, piquillo pepper & smoked paprika aioli
Notes
Tips/Tricks
- form your patties to be slightly larger than your bun as they will shrink a little when cooking
- when adding patties to the grill press down on them gently so they don’t shrink too much
- ALWAYS rest your meat before serving
- aioli will keep for up to 3 days in the fridge
- you can make smoked paprika mayo by combining mayo and paprika with a little splash of lime too
Nutrition
Calories: 722kcal | Carbohydrates: 23g | Protein: 28g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 295mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1204IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 4mg