Spanish Chorizo, Squid and Padron Burger

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!

by | Apr 12, 2023

Cooking surfaces

Cast Iron Grid

BBQ Temperature

200°C

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

    Method

    1. Make the burger rolls in advance. Our semi-brioche rolls are perfect.
    2. Heat your Egg to 200°C with direct heat (just the stainless steel grid with a cast iron skillet on top).
    3. Cut your chorizo half lengthways and add the cut side down the skillet. Cook for 2-3 munites before turning.
    4. 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.
    5. In a bowl, mix the flour, salt and pepper.
    6. Dip your squid rings into the flour to coat them, then drop them into the fat.
    7. Cook for 2-3 minutes, turning once. Don’t overcook them; they will become chewy. 
    8. Set them aside and fry or cook your padrons directly over the fire. You’re looking to blister them. They’ll soften up.
    9. Take them off the grill and pull out the stalks. 
    10. Mix all your aioli ingredients in a bowl. 
    11. Prepare your burgers by adding aioli to the bun, and layering them with chorizo, squid and padrons.

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