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Beef, chorizo and bacon burgers

  • 1:30 Prep
  • 0:15 Cook
  • 6 Servings


  • 600g beef mince
  • 1 chorizo, very finely chopped
  • 1/4 cup beer (optional)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons smokey barbecue sauce (see related recipe)
  • 1 1/2 tablespoons olive oil
  • 6 rindless shortcut bacon rashers
  • 6 cos lettuce leaves, torn
  • 2 tomatoes, thinly sliced
  • 6 sesame hamburger rolls, split
  • Extra smoky barbecue sauce, to serve
  • Caramelised onion, to serve
  • Cucumber pickles, to serve


  • 1
    Combine mince, chorizo, beer (if using), parsley and smokey barbecue sauce in a medium bowl. Season with salt and pepper. Divide mixture into 6 equal portions. Roll each portion into a ball. Shape into 1cm-thick patties. Place onto a large plate lined with baking paper. Cover. Refrigerate for 1 hour to allow flavours to develop.
  • 2
    Heat 1 tablespoon oil on a barbecue hotplate or large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
  • 3
    Meanwhile, heat remaining oil on hotplate. Cook bacon on hotplate for 2 to 3 minutes, turning, or until browned and cooked to your liking.
  • 4
    Arrange torn lettuce leaves, tomato, patties and bacon rashers on bread roll bases. Top with extra Smoky barbecue sauce, Caramelised onion, Cucumber pickles and the tops of the rolls. Serve.

Source: taste.com.au


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