Do you love burgers but want to elevate your cooking above the normal bacon and cheese options? In this video Richard Holden and Ian Hodgett, from The Barbecue Shop here in store, show you how to make a spicy variation inspired by the fantastic flavours of Spain. It is a really easy burger made with ingredients most barbecuers have in their arsenal. We are cooking it on the Weber 57cm Master-touch BBQ over direct heat (see the video explaining the 3 different methods of cooking on the BBQ). Pre-heat the BBQ to 250C (482F) with the briquettes spread evenly over the grate.
Mix the pork mince with the chorizo, smoked paprika, Maldon sea salt and fresh ground black pepper. Once thoroughly combined form into 6 balls.
Spray the cooking grate with a little Weber Non-stick Oil, which will enable them to release easier. Cook without turning for 5 – 10 minutes. When they are ready to turn they will come away from the grate easily, if they stick give them another couple of minutes, and you will have the lovely sear marks. If the outside is starting to over-cook before the middle is ready move the burgers to a cooler zone to finish cooking. Check the internal temperature with an Instant Read Thermometer, as soon as it reaches 75C (167F), take them off otherwise with more cooking they will start to dry out. This temperature is the safe level for meat, just remember the slogan ’75 staying alive’. Once the burgers have cooked on the first side place the rashers of smoked bacon straight onto the grate and cook for a couple of minutes on each side.
Assemble the burger by spreading mashed avocado onto the bottom of the bun, we are using soft white rolls but you can use ciabatta or brioche. Then add the lettuce and tomato, burger, bacon and finally a little good quality mayonnaise on the top.

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