Pork chorizo burger with a smoked paprika mayonnaise Recipe

Pork chorizo burger with a smoked paprika mayonnaise Recipe

Minced pork burger with chorizo spices served on a brioche bun with a smokey paprika mayonnaise.

  • Preparation
  • Cooking time
  • Rest time
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(144 votes) 3.7/5

Les ingrédients

Pour people
  • For the meat
  • Minced pork : 750 g
  • Garlic clove(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Chorizo : 125 g
  • Paprika : 1 Tsp
  • Banana shallot(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • For the sauce
  • Maille Dijon mustard : 15 g
  • Garlic clove(s) : 1 whole
  • Olive oil : 150 ml
  • Smoked paprika : 5 g
  • Lemon(s) : 1 whole
  • Fine salt : 6 pinch(es)
  • All rounder potato(es) : 1 kg
  • For the vegetables
  • Ground cumin : 1 Tsp
  • Ground coriander : 1 Tsp
  • Paprika : 1 Tsp
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Burger bun(s) : 6 whole
  • To serve
  • Beef tomato(es) : 2 whole
  • Rocket : 1 bunch



    Preheat the oven to 200'C.

    Peel and finely dice the shallots and garlic. Add to the minced pork and season with salt and the smoked paprika. Add the egg yolks to help bind and then mix thoroughly with your hands. Shape into patties weighing approximately 150 grams.

    To cook, heat a frying pan until very hot and add a drizzle of sunflower oil. Cook the burgers on both sides until nicely caramelised. Transfer to the oven and cook for 10 minutes or until cooked through.


    Peel the garlic and crush to a puree using a pinch of salt and a chef's knife with the blade flat against the chopping board. Whisk together the egg yolks, Dijon mustard, smoked paprika and the chopped garlic and salt with a squeeze of lemon juice. Start gradually whisking in the olive oil, whisking continuously. Continue until the mayonnaise is thick. Taste and check the seasoning.


    Preheat the oven to 200'C.
    Wash the potatoes and then cut into wedges. Place the wedges in a baking tray and season with Maldon sea salt. Mix the olive oil with the ground spices and coat the wedges with the oil. Place in the oven and cook for 45 minutes or until golden brown. Turn half way through so that the wedges colour on both sides.

  • 4. TO SERVE:

    Cut the tomato into 6 thin slices.
    Cut the burger bun in half and spread the mayonnaise on both sides. Add a few leaves of rocket, a slice of tomato and then place the burger inside.

    Serve alongside the potato wedges with the remaining mayonnaise.

Chef's tip

«If you prefer an ultra-juicy burger try adding minced lardo (pork back fat) to the recipe as this will keep the burger moist and succulent.»

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