Name: Barbecued Chorizo Burger with Pickled Walnut Romesco and Manchego Melt
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: 440g beef chuck with 15-20% fat, minced twice (see How I Did It) or 15-20% fat ready ground beef mince; 160g cooking chorizo, skin removed; 375g roasted red peppers, from a jar or from the barbecue (see How I Did It); 80g walnut halves; 70g (about 3) pickled walnuts; 1 large garlic clove; 50g extra-virgin olive oil; 100g manchego cheese, coarsely grated; 4 tbsp cream cheese; 4 brioche buns, halved; 4 tbsp aioli (optional); 4 handfuls rocket

VMG Recipes