Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Snacks > Chorizo and Sun Dried Tomato Burgers

Chorizo and Sun Dried Tomato Burgers


Burgers are really simple to make and you can add whatever flavourings you prefer. I usually make a double batch and freeze some ready for later use – always defrost them thoroughly before cooking though. Serve the burgers in brioche buns, with a home-made slaw and green salad. Summer on a plate.  

COOKS:  IN 30 minutes
DIFFICULTY:  Not too tricky


450g lean minced beef
100g chorizo, finely diced
1 onion, grated
2 tablespoons freshly chopped oregano
1 tablespoon freshly chopped mint
Cracked black pepper
4 sun-dried tomatoes, drained and finely chopped (reserving 45mls of the oil for the onions)

For the glazed onions:
45mls reserved oil from the sun-dried tomatoes
3 red onions, finely sliced
45mls good quality balsamic vinegar
To serve
Salad leaves
Home-made slaw


In a large bowl, mix all the burger ingredients together.

Using damp hands, shape the mixture into 4 even sized burgers. Compress them well so that they hold their shape.

Place on a large plate, cover and chill for at least 30 minutes, or freeze at this stage.

Meanwhile, prepare the balsamic glazed onions
Heat the reserved oil in a large pan and fry the onions on the hotplate for 8-10 minutes, stirring regularly, until soft and caramelised. Add the balsamic vinegar, move to the simmer plate and cook uncovered, for a further 5-10 minutes.

To cook the burgers 
Pre-heat the grill and then cook the burgers for 8-10 minutes, turning carefully, once or twice, until cooked and any juices run clear.

Serve in a brioche bun, topped with the balsamic glazed onions, alongside salad leaves and a selection of relishes.