Ingredients
The following ingredients have 4 Servings
- 150g fresh chorizo, casing removed, crumbled
- 500g lean beef mince
- 2 tsp sweet smoked paprika (pimenton)
- 2 tbs chopped fat-leaf parsley leaves
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/4 cup (60ml) Ardmona Pureed Tomatoes
- 4 slices jamon or prosciutto
- 4 slices tasty cheese
- 4 brioche or burger buns, split, toasted
- Rocket leaves, to serve
Instruction
- Place chorizo, mince, 1 tsp paprika and 1 tbs parsley in a food processor and pulse to combine. Season, then form into 4 patties. Cover and refrigerate for 30 minutes to firm up.
- Heat 1 tbs oil in a frypan over medium heat. Cook onion for 1-2 minutes until softened. Add tomato, passata and remaining 1 tsp paprika, then cook for a further 3-4 minutes, stirring occasionally, until thickened. Stir through remaining 1 tbs parsley and season.
- Preheat a chargrill pan to medium-high. Cook jamon on both sides until crisp. Remove and keep warm. Brush patties with remaining 1 tbs oil. Cook, turning, for 6 minutes or until cooked through. Place slices of cheddar over each patty and cook for a further 1 minute or until melted.
- To serve, divide half the relish among bun bases, then top each with rocket, a patty, more relish, jamon and bun lids.
