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Orce Fire Burgers

This recipe for Orce Fire Burgers has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

These fantastically spicy burgers are made using our very own Orce Fire Chorizo and are a great hit when barbecuing during the summer - guaranteed to heat up the occasion!

Ingredients for Orce Fire Burgers

400g minced pork
3 Orce fire chorizo - www.orceserranohams.com
1 egg, beaten
2 slices fresh bread
White wine
Handful fresh chopped parsley
Milk
Salt and pepper to season

How to make Orce Fire Burgers

  • Remove the skins from the chorizo and crumble into a large bowl.
  • Add the minced pork, dash of white wine and parsley and mix well. Leave to stand for 15 minutes.
  • Meanwhile, soak the bread in milk, after 15 minutes or so squash the bread up and add to the bowl with the beaten egg then season.
  • Mix well using your hands to get everything blended together (if the mixture is a bit sloppy, add some flour or some fresh breadcrumbs)
  • Take out a little bit of the mixture and mould into rounds then flatten to form burgers. Repeat, using all the mixture.
  • Cook on the BBQ for about 10 minutes each side until cooked through and nicely browned.
  • Serve in a bread bun with salad and alioli

Makes about 10 burgers

Orce Fire Burgers

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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