Last year, I had a burger that was probably my favorite burger of all time. It was at Brown’s, a pub chain in the UK. Their Wild Boar & Chorizo burger. It was divine. Now that I’m not doing much international travel for work, I decided to go my own way and make my own version. Today was the day.
Mere bog standard ketchup is unworthy of this fine burger. To that end, I used some leftover meatloaf glaze, from an America’s Test Kitchen recipe. It’s a fantastic slightly kicked up ketchup. Here’s the sauce…
- 1 cup ketchup (I like good old Heinz for this)
- ¼ cup packed dark brown sugar
- 2 ½ tablespoon apple cider vinegar
- ½ tablespoon hot sauce (Pete’s, Tabasco, Sriracha, whatever you like)
Whisk it all together in a small saucepan. Heat over medium heat until thickened. That should take about 5 minutes.
Moving on to the burgers.. There is no shortage of recipes out there for burgers like this. 50-50 mixes, 75-25 mixes, ones that have all sorts of other stuff tossed in the burgers too. I like to keep it simple. So here’s the recipe… The recipe yields 4 burgers.
- 1 1/3 pounds of ground pork (I’d take wild boar if you can get it though!)
- 2/3 pound of Mexican chorizo (this is important – you don’t want Spanish, you want Mexican, as it’s an uncooked sausage – for me, this was two links)
- 4 Brioche Buns
- Sliced Manchego Cheeze (or grated if you don’t have sliced handy!)
- Lettuce, Tomato, Onions, Pickles as you like
Unwrap those links, slice the casings lengthwise, and remove the sausage from the casing (if you can get bulk ground chorizo, even better!). Cut the sausage into 1 inch sections and toss in the food processor. Pulse until the chorizo is crumbly. In a bowl, combine the chorizo with the ground pork. Get in there with your hands and combine the meats, but don’t over-work the mixture. You’ve got 2 pounds of meat here, so divide that up into four 8-ounce balls, and form patties. I like to use the divot in the middle of the patty trick to keep them from swelling up too much when you’re cooking them. Season the patties with just a bit of kosher salt and black pepper, and apply the fire!
Cook the burgers to 145 F, keeping them juicy, and allowing carry-over to make sure they’re properly cooked. Top with a slice or some grated manchego cheese. Split, butter and toast those buns, assemble and prepare yourself for a mouth full of good burger.