Pork and chorizo burgers recipe
 One of our favourite summer burger recipes, Marcus Wareing spices up his pork mince burger with smoky paprika and chorizo, then tops it with sriracha mayo and oozy melted cheese. Perfection! 1 onion, finely chopped1 tbsp olive oil100g/3½oz cooking chorizo300g/10½oz pork mince2 tbsp tomato ketchup1 tbsp Worcestershire sauce½ tsp sweet smoked paprika 2 tbsp coriander leaves, chopped2 free-range eggs 6 water biscuits, finely crushed½ tsp table saltsalt and freshly ground black pepper 1 onion, finely chopped 1 tbsp olive oil 100g/3½oz cooking chorizo 300g/10½oz pork mince 2 tbsp tomato ketchup 1 tbsp Worcestershire sauce ½ tsp sweet smoked paprika 2 tbsp coriander leaves, chopped 2 free-range eggs 6 water biscuits, finely crushed ½ tsp table salt salt and freshly ground black pepper 6 tbsp mayonnaise1 red chilli, finely chopped 2 tsp sriracha sauce (hot chilli sauce)8 pickled gherkins, finely chopped 6 tbsp mayonnaise 1 red chilli, finely chopped 2 tsp sriracha sauce (hot chilli sauce) 8 pickled gherkins, finely chopped 4 slices cheddar 50g/1¾oz rocket or lettuce leaves4 burger buns 4 slices cheddar 50g/1¾oz rocket or lettuce leaves 4 burger buns Method Fry the onion in a drizzle of olive oil, with a pinch of salt and pepper, until softened. Set aside to cool.To make the patties, remove the skin from the chorizo and finely dice or crumble the meat (blitz it in a small food processor if you have one to hand). Put in a bowl and combine with the remaining patty ingredients, including the cooled, cooked onions. Shape the mixture into four patties. Place on a plate in the fridge, covered, for at least 2 hours (you can make them up to 24 hours ahead, if you wish).Meanwhile, mix the mayonnaise in a bowl with the chilli, sriracha and gherkins. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Heat a little oil in a large frying pan over medium-high heat. When hot, add the patties and fry them for 2½–3½ minutes on each side until dark brown, then transfer to a roasting tray. Cook in the preheated oven for 10–15 minutes, or until the juices run clear. Place a slice of cheddar cheese on top of each burger for a final 5 minutes.To serve, halve and toast the bread buns and spread the mayonnaise on the inside of the top and bottom of each one. Sandwich them together with rocket and a patty in each. Fry the onion in a drizzle of olive oil, with a pinch of salt and pepper, until softened. Set aside to cool. Fry the onion in a drizzle of olive oil, with a pinch of salt and pepper, until softened. Set aside to cool. To make the patties, remove the skin from the chorizo and finely dice or crumble the meat (blitz it in a small food processor if you have one to hand). Put in a bowl and combine with the remaining patty ingredients, including the cooled, cooked onions. To make the patties, remove the skin from the chorizo and finely dice or crumble the meat (blitz it in a small food processor if you have one to hand). Put in a bowl and combine with the remaining patty ingredients, including the cooled, cooked onions. Shape the mixture into four patties. Place on a plate in the fridge, covered, for at least 2 hours (you can make them up to 24 hours ahead, if you wish). Shape the mixture into four patties. Place on a plate in the fridge, covered, for at least 2 hours (you can make them up to 24 hours ahead, if you wish). Meanwhile, mix the mayonnaise in a bowl with the chilli, sriracha and gherkins. Set aside. Meanwhile, mix the mayonnaise in a bowl with the chilli, sriracha and gherkins. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a little oil in a large frying pan over medium-high heat. When hot, add the patties and fry them for 2½–3½ minutes on each side until dark brown, then transfer to a roasting tray. Heat a little oil in a large frying pan over medium-high heat. When hot, add the patties and fry them for 2½–3½ minutes on each side until dark brown, then transfer to a roasting tray. Cook in the preheated oven for 10–15 minutes, or until the juices run clear. Place a slice of cheddar cheese on top of each burger for a final 5 minutes. Cook in the preheated oven for 10–15 minutes, or until the juices run clear. Place a slice of cheddar cheese on top of each burger for a final 5 minutes. To serve, halve and toast the bread buns and spread the mayonnaise on the inside of the top and bottom of each one. Sandwich them together with rocket and a patty in each. To serve, halve and toast the bread buns and spread the mayonnaise on the inside of the top and bottom of each one. Sandwich them together with rocket and a patty in each.