Chorizo and beef burger on a brioche bun

Recipe from: 25 August 2015
recipe, burger

Ingredients 31
Servings 1
Time 1 hour + Standing time


  • PATTY (170g):
  • 130
    beef mince
  • 120
    chorizo (minced or very finely chopped)
  • 15
    grated onion
  • 1
    soya sauce
  • 1
    lemon juice
  • 1/2
    clove grated garlic (small clove)
  • Salt & pepper
  • 125
    white bread flour
  • 5
  • 20
    Luke-warm water
  • 2
    eggs (use 1.5 for your actual dough and leave 0.5 for egg wash)
  • 75
    butter (softened)
  • 15
  • Pinch of salt
  • 2
    slices streaky bacon
  • 1/2
    avocado (peeled and deseeded)
  • 1/2
    onion (finely sliced)
  • 1/2
    tomato (3 thinly sliced rings)
  • Cos lettuce (just enough to cover the base of the bun)
  • Dash of honey (for the bacon)
  • 1
    lemon juice (for the guacamole)
  • 1
  • 200
    sunflower oil
  • 1 1/2
    lemon juice
  • 1
    Dijon mustard
  • 1/4
    small garlic clove (grated)
  • Salt & pepper to taste



First start with your brioche dough by mixing your yeast, water and a pinch of sugar together. Leave it for 15 minutes. In a separate bowl, add your flour, salt and the rest of your sugar. After 15 minutes, make a well in the centre of your flour mixture and put in your yeast mixture as well as your eggs. Using your fingertips, mix eggs and yeast, gradually pulling flour from the sides of the well until all the flour has been wetted. Turn your dough out to a cool working surface. It should be very wet and sticky.

Using your hands and a dough scraper, knead dough thoroughly until it loses some of its stickiness and becomes smooth and elastic (the dough will still be very sticky), about 10 minutes of kneading. Break off small pieces of butter at a time, folding each piece into your dough and kneading until the dough is smooth (at this point your dough won’t be as sticky because of the butter). Put in a oiled bowl and let it prove in a warm place until doubled in size.

Punch dough down to expel the air then knead lightly for 2-3 minutes. Put back in bowl, cover and allow proving at room temp for a further 2-3 hrs. Let the dough chill in the fridge 30min before shaping. Portion the dough into 100g pieces and roll into buns. Cover with a cloth and allow buns to prove for 1-2 hrs. Glaze the top with your remaining egg and bake in the oven at 190C for about 15 minutes or until golden.

Beef and chorizo patty:

Add all your ingredients together, mix thoroughly, add some of your egg wash that is remaining from your brioche (can also add some breadcrumbs if you have to help bind), shape your patty in-between 2 pieces of wax paper and leave in the fridge until ready to fry.


For your mayo, crack your egg into a bowl with your mustard and a pinch of salt and pepper. Add your oil in a slow stream while whisking until desired texture is acquired. Add your garlic, lemon juice and season to taste with salt & pepper.


For your honey glazed bacon, place your bacon on a tray, pour a thin stream of honey all over your
Bacon and bake in the oven at 180C until cooked.

For your onions, soak them in milk with about a tbsp soya sauce, a pinch of salt and pepper for about 5 minutes. After 5 minutes, dust them with seasoned flour and shallow fry them.

For your guacamole, mash your Avocado and season with salt, pepper and a touch of lemon juice to taste.

Assemble your burger:

Fry off your patty for about 2 minutes on each side, place your mozzarella ontop of the patty and grill in the oven to melt the cheese. While your cheese is melting, place a generous layer of your mayo on the base, then your lettuce and tomato. Remove your patty from the oven, cut your bacon in half, place it on the patty and finish the burger with your guacamole and then crispy onions.

Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.

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