1 Lebanese cucumber, sliced into thin rounds
½ tsp crushed whole coriander seeds, toasted
¼ cup white vinegar
¼ cup water
2 tbsp caster sugar
1 tbsp olive oil
400g of pork mince
1 chorizo sausage, meat taken out of the casings and very finely chopped
1 tsp smoked paprika
1 onion, finely chopped, fried until softened and then cooled
2 cloves garlic, finely chopped
2 sprigs of parsley, finely chopped
1 sprig of thyme, finely chopped
1 long green chilli finely chopped
Salt and pepper
6 sliced of cheddar or gruyere cheese
200g whole egg mayonnaise
2 tbsp seeded mustard
2 big handfuls of rocket
6 soft burger buns, cut in half and toasted
Salt and pepper
For the pickles, place the cucumber slices in a sieve over a bowl with a pinch of salt. Toss and let sit for 10 minutes to extract the moisture. Drain on paper towel.
Place the vinegar, coriander seeds, water and sugar in a small pot and bring to the boil. Once sugar has melted, cool to room temperature and then add the cucumbers. Marinate for 1 hour or even better, overnight.
For the patties, combine the chorizo, mince, paprika, cooked onion, garlic, herbs, chilli and salt and pepper. Using your hands mix everything together, being careful not over work. Divide the meat into 6 even portions and then flatten into patties.
Heat a large, un-oiled non-stick pan over a medium-high heat and sear the patties for 3-4 minutes on one side then flip. Add the cheese to the grilled side and cook for a further a further 3-4 minutes.
Mix the mayonnaise with mustard.
Toast the buns cut-side down in a grill pan. Remove and spread the mustard mayonnaise on both sides. Add the patty to the base of the bun with pickles and rocket. Place the top bun on and serve.
PDF of this recipe available for download here.