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Chorizo burgers with grilled capsicum

  • 0:30 Prep
  • 0:10 Cook
  • 6 Servings


  • 2 chorizo sausages, finely chopped
  • 6 fresh spicy pork sausages (about 500g total), skin removed
  • 1 garlic clove, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons good-quality whole egg mayonnaise
  • 2 red capsicums, quartered
  • Olive oil, to brush
  • 6-8 small pita rounds, warmed
  • Rocket leaves, to serve


  • 1
    Place the chorizo and sausage meat in a bowl and mix with your hands until well combined. Shape mixture into 6 large or 8 smaller patties and chill for 15 minutes to firm up.
  • 2
    Meanwhile, place the garlic, lemon juice, extra virgin olive oil and mayonnaise in a small bowl and mix until combined. Season to taste with sea salt and freshly ground black pepper, then set aside.
  • 3
    Heat the grill or a chargrill pan on medium heat. Grill the capsicum for 3-4 minutes until the skin blisters and the flesh softens. Set aside.
  • 4
    Brush the burgers with oil, then cook under the grill or on the chargrill for 3-4 minutes each side until cooked through. (The chorizo has a tendency to burn, so keep an eye on the burgers, reducing the heat if necessary.)
  • 5
    To serve, top warmed pita rounds with grilled capsicum, a chorizo burger and rocket, then drizzle over aioli and serve.

Source: taste.com.au


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