Spanish Chorizo, Squid and Padron Burger
When you want a burger but don’t want the beef, give this Chorizo burger a go. The chorizo crisps up nicely, as does the coating of the squid. The padrons act as a great replacement for lettuce, with a bit more zing if you’re lucky. The aioli adds the acidity, and a bite from that garlic.
This probably isn’t the burger you want to be eating before a date!
Cooking surfaces
BBQ Temperature
Ingredients
- Cooking chorizo – it’s softer than the ready to eat Chorizo
- Squid – I used 1 large squid hood cut into rings
- 6 tbsp flour
- 1.5 tsp salt
- 1 tsp black pepper, coarsely ground
- 1 pack Padron peppers
- Brioche rolls – we make our own
For the aioli
- 125ml mayonnaise
- 3 clove garlic, crushed
- Juice of 1/2 lemon
- 1/4 tsp Dijon mustard
- Pinch salt
Equipment
- Thermapen One
- Big Green Egg skillet or a solid cast iron plancha
Method
- Make the burger rolls in advance. Our semi-brioche rolls are perfect.
- Heat your Egg to 200°C with direct heat (just the stainless steel grid with a cast iron skillet on top).
- Cut your chorizo half lengthways and add the cut side down the skillet. Cook for 2-3 munites before turning.
- Cook for 2-3 minutes to crisp up the chorizo before setting it aside to keep warm. Keep the fat in your skillet ready to fry the squid rings.
- In a bowl, mix the flour, salt and pepper.
- Dip your squid rings into the flour to coat them, then drop them into the fat.
- Cook for 2-3 minutes, turning once. Don’t overcook them; they will become chewy.
- Set them aside and fry or cook your padrons directly over the fire. You’re looking to blister them. They’ll soften up.
- Take them off the grill and pull out the stalks.
- Mix all your aioli ingredients in a bowl.
- Prepare your burgers by adding aioli to the bun, and layering them with chorizo, squid and padrons.