My Spicy Spanish pork burger

 This one will whack your tastebuds and send them on a corrida.

I used Spanish Iberico pork which is arguably the world's best. It has great taste and just the right amount of fatiness. Don't be afraid to cook it rare if you want. 

Cheeses are chilli matured Manchego for utter Spanishness and dry heat and a slice of processed Emmenthal for that lovely moist melt.

I made a caramelized shallot and red chilli aioli for the sauce and garnished the completed burger with lambs lettuce which brought a touch of bitterness and that fresh crunch.

Ingredients:

Iberico pork patties

Burger buns

Chilli matured Manchego cheese

Processed cheese slices ( here Emmenthal )

Mayonnaise 

Garlic

Shallots 

Red chillies 

Lemon juice

Lamb's lettuce ( or any type of salad you prefer )

White sugar

Salt and pepper.

Method:

Caramelise sliced shallots with chilli in butter and sugar.

 

Set to cool and make your aioli by mixing mayonnaise with lemon juice and grated garlic. Then combine.

Cook the pork burgers in a pan. When nearly done brown the inside of the burger buns in the same pan. Add cheese to melt on the meat or buns.

Build your burger. See that melty juiciness?

As you can see I used brioche buns but you can off course substitute with your favourite kind.

The end result is a highly satisfying homemade burger that boasts a perfect balance of spicy, fatty and sharp. The quality of ingredients turns this burger into a gourmet experience that exhales of Iberian warmth.

More burger indulgence:

Lesley's Brie and honey bourbon onion burger

More porky goodness:

My bangers and mash