Chicken & Chorizo Burgers in Brioche
200g soft cooking chorizo
300g chicken or turkey mince
1tsp dried oregano
Salt and freshly ground black pepper
1dsp olive oil (optional)
400g brioche loaf
200g jar of oven-roasted
2 tomatoes, sliced
Remove the skin from the chorizo, chop roughly and put it in a
food processor with the chicken or turkey mince, oregano and season with salt
and freshly ground black pepper. Pulse until totally combined. With damp hands,
divide into 4 fat patties 9-10cm wide. Place on a plate, cover and chill in the
fridge for at least 20 mins.
Prepare the barbecue and grill the patties on medium-high heat
for 8-10 mins on each side until cooked. Or fry them in a large non-stick frying
pan in the olive oil for 8-10 mins on each side until done.
Cut 8 thick slices of the brioche and, if barbecuing, put them on
the grill for 1 min on each side to char, or cook under the grill. To assemble each
burger, use 2 slices of toasted brioche per serving, and layer up the
oven-roasted peppers, sliced tomato and burger between the slices.
Make the burgers up to a day ahead. If you don’t have a food
processor, use a fork to mix the turkey and seasoning.
Chorizo Burgers in Brioche