Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 26

chorizo, minced pork, ciabatta buns, salad leaves

Remove the skin from 350g chorizo cooking sausages and discard. Put the meat in a mixing bowl, add 250g minced pork and mix well. The pork will lighten the dense chorizo. The seasoning will need little, but much depends on your chorizo, some being more highly flavoured than others. Split the mixture into 4 and roll into balls. Pat each one into a thick patty, about the diameter of a digestive biscuit.

Get a non-stick frying pan hot, add a very thin film of oil, then place the burgers in the pan. Let them cook till lightly browned on the underside, then flip and cook the other side, adjusting the heat accordingly so they cook through to the middle. Be gentle, lest they break up.

Split 4 ciabatta (or panini) buns open, partially fill with salad leaves, then a chorizo burger.

For 4. Smoky, succulent.