• Official Cadac UK Website
  • Free UK delivery on orders over £80

Smoky Chorizo Burger


  • 100g Chorizo, casing removed and diced
  • 400g lean beef mince
  • 1 tsp smoked paprika
  • 1 tsp dried or fresh parsley
  • 4 slices chorizo
  • Ball of mozzarella, sliced
  • 4 burger buns
  • Lettuce, to serve
  • Relish, mayo or BBQ sauce
  • 0 : 15

    Place the chorizo, mince, paprika and parsley in a food processor and pulse to combine. Alternatively mix well by hand in a bowl to combine everything together. Season, then using the Burger Press, form into 4 burgers. Cover and refrigerate for 10/15 minutes to firm up, them remove from the fridge about 5 minutes before cooking.

    Preheat the BBQ with the Grid in place for 2-3 minutes on a medium heat. Brush each side of the burgers with a little oil then cook for 4 minutes, then flip over and cook for a further 4 minutes.

    Turn the heat off and add to each burger a slice of chorizo and mozzarella and leave for a minute or two with the lid on to melt the cheese a little. At the same time place the burger buns cut side down to the outer edge of the Grid to toast slightly.

    Stack up your burgers with sauce of choice and some crunchy iceberg lettuce then dig in!