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Fresh Garlic, Chorizo & Pork Burgers

Fresh Garlic, Pork & Chorizo Burgers

I love the weekend for many reasons. I don’t have to get up early, I don’t have to work, I don’t have to do anything I don’t want to do. I love lie ins, large cafetieres of coffee, indulgent and creative breakfasts and the weekend papers. Within the weekend papers, my first stop is always the magazine, and within this, the food section. I particularly love Yotam Ottolenghi on Saturday in The Guardian and Nigel Slater on Sunday in The Observer.

Recently, Nigel Slater wrote about burgers, gorgeous pork and chicken burgers packed full of spices and fragrance and I haven’t been able to stop thinking about them since. I wanted to make some. And I wanted also to try my hand at making my own. I was determined yesterday, so I meandered home via the deli and the butcher and bought some boisterous cooking chorizo, good quality minced pork and fresh flat leaf parsley. I already had a stockpile of fresh garlic from the Isle of Wight Garlic Farm, and I chose one particularly small and juicy one, with a nice long stalk. I adore fresh garlic, the season has started, and runs for about a month, so I bought lots and I plan to make the most of it.

Fresh garlic. Isn’t that the same as green garlic, or wet garlic? Yes, they’re all the same. Fresh and still wet, you can use it as you would a spring onion, it’s bolder but doesn’t yet have the pungency that it will attain as it matures. I shred it finely, and use in the place of shallots. It’s perfect in meatballs and burgers like these.  For this recipe, I used the whole stalk, which was about 8 inches, and half the bulb, removing the outer dry casing, and retaining and using the rest. You may chose to use less or to substitute spring onion. For me, it was a perfect amount, complimentary and not overwhelming, however, the bulbs vary in size, as does individual taste.

Use soft cooking chorizo here, not the dried hard one. Chop it as finely as you can, but it should still be in chunks, don’t puree it or mince it. The recipe could take a bit more, but I didn’t want the chorizo to dominate the lovely porky flavour.

I like this served simply, with some green salad and juicy small tomatoes in pita bread. Khobez or wraps would be lovely too.  This amount made 6 burgers, 2 per person.


500g minced pork
Half a small bulb of fresh garlic, including the stalk
75g cooking chorizo
2 tbsp chopped flat leaf parsley
Sea salt & freshly ground black pepper

Chopped tomatoes (I used juicy small tomatoes)
Rocket or similar salad leaf
Small pita breads (or a wrap, ciabatta bun or similar)


Chop the fresh garlic as finely as you can. Include the stalk, it’s delicious.
Take the skin off the chorizo and chop as finely as you can.
Add the garlic, parsley and chorizo to the minced pork and mix thoroughly.
Season with salt and pepper. I had a particulary nice oak smoked sea salt which went really well.
Cook a small amount and check the seasoning, adjust if necessary.
Shape the mixture into 6 patties.
If you have a griddle, heat it until it’s extremely hot. Otherwise use a frying pan.
There’s lots of fat in the pork so you won’t need any oil. Fry on one side for 4/5 minutes and turn. Reduce the heat slightly and allow the burger to cook through. It should take up to 10 minutes. Check by cutting into one, if it’s pink, it’s not ready.
Serve in toasted pita breads (or your bread of choice), with some mayo, rocket and tomatoes.



Filed under: Cooking


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  1. These ones looks really good. I think I’ll have to make a batch the next time I fire up the barbecue.

    Thanks for the inspiration!

    // Mike

  2. Adding chorizo is a great idea. Pork and lamb burgers are next on my list of barbecue foods to perfect so thanks for the tips!

  3. I read NS’s recipe too and have been drooling ever since. They look beautiful, Niamh – I’m going to have to do them this weekend!

  4. This sounds fantastic. Like the sound of your weekend as well – what is even better is when it is an Observer Food Monthly weekend like last weekend – even more food articles!

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  6. WOW. YUM. I always wanted to make my own patties. Have never tried but this looks reasonably easy (I need easy)… will try it some time soon :)

  7. YES!!! This is awesome. I read NS’s article as well. But by adding some chorizo you’ve taken this to a new level.

    Maybe serve with some safron aioli?

    • Thanks Jonathan. Saffron aioli sounds like a perfect accompaniment. I’ll try it next time.

  8. These sound fab, so pleased this weekend is free, the weather looks like it might hold out for at least Saturday, and therefore it makes it BBQ o’clock in our household, and these are going on there!

  9. These sound delicious. Used to make my own burgers quite regularly but have not done so for a good few years. Think it might be time to pick up some pork mince!

    Wonder if a bit of a kick from some chilli would add to the flavour.

    • Thanks Ted! The chorizo is quite spicey so I don’t think it needs it but it’s worth a try.

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  13. Gail B says

    Just came across this recipe, I didn’t have any fresh garlic so used spring onions instead and added chopped up semi-dried tomatoes to it, was delicious!! My husband doesn’t like pork as it’s often too dry but he loved these!

    Wonder if some grated parmesan would go too…..

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