Burgers with Pork-and-Chorizo Patties, Pineapple and a Sriracha Aioli

This recipe is adapted from the Pork and Chorizo Burgers with Pineapple and Sriracha recipe.

The patties are made from a combination of minced pork and minced chorizo sausages.

Makes 6 burgers

• smoked Spanish chorizo sausages, 225g, with the casings removed
• pork mince, 455g
• bread crumbs, 1/3 cup
• egg, 1 large, beaten
• scallions, 2, finely chopped
• red capsicum, finely chopped, 2 tbsp
• garlic, 1 clove, minced
• cooking salt, 1/2 tsp
• pineapple rings, about 1/2-inch thick, 6
• hamburger buns, 6
• fresh coriander leaves, as garnish
• sriracha aioli
• mayonnaise, 1/2 cup
• garlic, 1 clove, pressed through a garlic press
• sriracha chili sauce, 2 tsp
• optional - asian-style coleslaw with shredded wombok (Napa cabbage) and carrots, sliced scallions and teriyaki salad dressing.

Sriracha aioli

Mix mayonnaise, garlic and sriracha sauce together in small bowl.  Taste and add more sriracha if desired.

(Extra aioli can be stored in the refrigerator for up to 3 days.)


Patties

Finely chop chorizo in a food processor or with a large knife.

Gently mix together pork mince, chopped chorizo, bread crumbs, egg, scallions, capsicum, garlic and salt.

Shape into 6 patties about 3/4-inch thick.

I find this the best way to make patties.  It doesn't overwork the meat, and keeps it loosely-packed in the patties.

Lay some baking paper over a chopping board and pull apart the mince mixture onto it (you don't need to be finicky - just do a rough job of it), and gently spread it over the area.  Add some salt and pepper.

Instead of forming the mince into balls then flattening them out, just form the mince straight into patty-shaped discs.  Push a hole in the middle of each patty with your thumb, so it won't bulge up in the middle while cooking.  The baking paper makes it easy to pick the patty up to transfer it to the pan.

Refrigerate for 10 to 15 minutes.


Cook patties and pineapple rings

At a medium to medium-high heat for 6 minutes, then flip patties and add pineapple rings to the pan.

Cook patties for approximately another 6 minutes, or until the internal temperature reads 70C using a probe thermometer.

Flip the pineapple rings once they're browned on the first side, and take them off when the second side is browned.


Toast buns

Turn the heat down in the pan to a medium-low heat (the exact temperature doesn't matter much), and wipe the fat and burnt bits out of it with a paper towel.

Cut the buns in half, and toast them, cut side down, until they're lightly toasted.


Assemble burger

You'll want the patties to have rested for about 5 minutes before you assemble the burger (so they aren't scorching hot, and so the temperature will be even within them.  Remember that the foil will keep them warm).

Put the patty on the bottom bun, followed by a pineapple ring and some coriander leaves to taste.  Add the optional coleslaw, if using.  Spread 1.5 tbsp of the sriracha aioli on the top bun, add the top bun to the burger, and you're done.