Chorizo Burgers with Grilled Capsicum

Let's think outside the box and transform spicy chorizo and pork sausages into flavoursome burgers. You can also use the same recipe to make these Chorizo Meatballs.

Chorizo Burgers with Grilled Capsicum

Chorizo Burgers with Grilled Capsicum Recipe (Serves 6-8)

(Adapted from Delicious Magazine August 2008)

Ingredients

• 2 chorizo sausages, finely chopped
• 6 fresh spicy pork sausages (about 500 g)
• 1 garlic cloves, finely chopped
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp good-quality whole egg mayonnaise
• 2 red capsicums, quartered
• Olive Oil, to brush
• 6-8 burger buns, warmed
• Rocket leaves, to serve

Method

1. Place the chorizo and sausage meat in a bowl and mix with your hands until well combined. Shape mixture into 6 large or 8 smaller patties and chill for 15 minutes to firm up.
2. Meanwhile , place the garlic, lemon juice, extra virgin olive oil and mayonnaise in a small bowl and mix until combined. Season to taste with sea salt and freshly ground black pepper, then set aside.
3. Heat the grill or a chargrill pan on medium heat. Grill the capsicum for 3-4 minutes until the skin blisters and the flesh softens. Set aside.
4. Brush the burgers with oil, then cook under the grill or on the chargrill for 3-4 minutes each side until cooked through. (The chorizo has a tendency to burn, so keep an eye on the burgers, reducing the heat if necessary.)
5. To serve, top warmed burger buns with grills capsicum, a chorizo burger and rocket leaves, then drizzle over aioli and serve.

Spicy Omelette Sandwiches

It's Bill Granger's time again. I have the entire collection of his cookbooks. When I run out of ideas on weekend lunches, I just flip through them and check what ingredients I have in my pantry.

Once you have tasted Bill Granger's food, you will always come back for more. His secret? Simple food, superbly cooked - Bills Open Kitchen

Bill Granger's Spicy Omelette Sandwiches Recipe (Serves 2)

(Recipe adapted from Bills Open Kitchen)

Ingredients

• 4 eggs
• A large pinch of cumin
• 1 tsp extra virgin olive oil
• Sea salt
• Freshly ground black pepper

To Serve

• 2 soft bap rolls (I use 4 thick slices of Pane De Casa Loaf)
• Tomato Salsa (I use marinated chargrilled capsicum and rocket leaves)

Method

1. Break the eggs into a bowl. Add a tbsp of water and the cumin. Beat lightly with a fork until just combined.
2. Heat a non-stick frying pan over a medium to high heat, add the oil and swirl to coat the base of pan.
3. Pour in the egg mixture and, as the mixture begins to cook, use a wooden spoon to carefully drag the cooked egg to the centre, allowing the uncooked mixture to flow towards the edges.
4. Repeat a second time - this will only take a minute. Sprinkle with salt and pepper. When the omelette is nearly cooked, fold in half and slide out onto a board before cutting in half, lengthways.
5. Butter the bread slices if desired, and fill with half an omelette, marinated chargrilled capsicum and rocket leaves. Repeat with remaining ingredients.