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“¡Chorizo Ole!” Spanish Inspired Burger


The Patties:

  • 400g (1lb) of pork mince
  • 100g (14 oz) of chorizo, diced
  • 2 teaspoons of smoked paprika
  • 1 red onion, diced
  • 2 cloves of pressed garlic
  • Olive Oil
  • 1 egg, lightly beaten
  • Sea Salt
  • Black Pepper

The Toppings

  • 2 red onions, cut into rings
  • Roasted Red Peppers (sliced if they come as whole peppers)
  • Aioli (Garlic Mayonnaise is a good substitute)

The Buns

  • The choice of buns is down to you (we’re fans of Brioche Buns ourselves).
  • Olive oil
  • 1 clove of garlic, pressed


The Patties

  1. Heat the oil in a skillet on a medium heat and add the onions. Once soft, remove from heat and leave to cool.
  2. Place the pork and chorizo into a large bowl and ensure it is broken up enough to mix in the other ingredients.
  3. Add the onion, paprika, garlic, black pepper and sea salt, and mix thoroughly.
  4. Add the egg and mix again.
  5. Roll the mixture into roughly even sized balls and place them on a flat tray. Flatten them out into the size and thickness of the desired patties (TOP TIP: Use cookie cutters as moulds to help get uniform size and thickness).
  6. If the patties are more than an inch thick, press your thumb into the middle to make a small dip. This will reduce the likelihood of the burgers ending up too fat in the middle when cooking.
  7. Place the tray in the fridge for about an hour so that they stiffen (If you’ve been using cookie cutters and moulds, and you have enough of the right size leaving them around the patties as moulds will help this process). Remove from the fridge about half an hour before cooking as you want the meat to be room temperature.

The Buns

  1. Mix Olive Oil and the garlic in a bowl or mixing jug and whisk together. Pour some of it out onto a plate and dip the inside of each half of the bun into it. Throughout the cooking process you’ll be placing them on the BBQ or in your grill pan for about a minute to toast them. When they are toasted, let them cool slightly before adding a spoonful of aioli onto the bottom half (if the aioli is added to a bun that’s too warm if may become oily and lose the desired taste).


  1. Either get your BBQ hot, or heat your Typhoon Cast Iron Grill Pan. Once hot, place the patties in the pan.
  2. Heat up a separate non-stick pan and fry the bacon to your preference.
  3. After about 5 minutes, flip the patties. If you want grilled onions, them to the grill pan now, and top the patties with the cheese slices.
  4. After another 5 minutes, the burgers should be ready! Place them in the buns, top with the onions and roasted peppers and enjoy!