Ingredients
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2 chorizo sausages, finely chopped
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6 fresh spicy pork sausages (about 500g total), skin removed
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1 garlic clove, finely chopped
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1 tablespoon lemon juice
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1 tablespoon extra virgin olive oil
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3 tablespoons good-quality whole egg mayonnaise
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2 red capsicums, quartered
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Olive oil, to brush
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6-8 small pita rounds, warmed
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Rocket leaves, to serve
Method
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1Place 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.
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2Meanwhile, 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.
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3Heat 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.
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4Brush 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.)
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5To 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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