INGREDIENTS FOR THE BURGERS

• 100g Dorset Chorizo Picante, finely chopped

• 300g pork mince

• 1 onion, finely chopped

• 1 tbsp olive oil

• 2 tbsp tomato ketchup

• 1 tbsp Worcestershire sauce

• 2 tbsp coriander leaves, chopped

• 2 medium eggs

• 6 water biscuits, finely crushed

• 1/2 tsp salt

• 1/2 tsp ground black pepper

TO SERVE

• 4 slices cheddar cheese

• 4 burger buns

• 4 tsp Nduja Relish

METHOD

STEP 1

Fry the onion in a drizzle of olive oil, with a pinch of salt and pepper, until softened. Set to one side to cool.

STEP 2

To make the burgers, add all of your ingredients (including the cooled onions) to a food processor and blitz to combine. If you don’t have one, simply add to a large bowl and knead by hand until the mixture is even and starting to stick together.

STEP 3

Shape in to 4 ‘patties’ and place on to a plate or piece of greaseproof paper and chill for 2 hours (you can chill for up to 24 hours if meal prepping ahead of time).

STEP 4

Preheat your oven to 220C. Heat a little oil in a large frying pan over a medium heat and once hot, fry your patties for 2 minutes on either side before transferring to your hot oven for a further 10 minutes. Check they are cooked by pushing down on one and the juices should run clear. If they run red cook for a further minute or two and check again. Once cooked, top with your cheese and place back in the oven for 2-3 minutes until the cheddar begins to melt.

STEP 5

To serve, halve and toast your burger buns. Top with your cheese laden burger and garnish with a generous tsp of Nduja Relish each.