Sausage burger with chorizo jam
Rated 5.0 stars by 1 users
Category
Pork
Servings
4
Cook Time
25 minutes
Introducing the Sausage Burger with Chorizo Jam. Packed with plenty of bite, this devilishly delicious burger combines a juicy sausage patty with smoky chorizo jam, tangy pickled shallots and sharp Red Leicester cheese, all served on a toasted charcoal brioche bun for that eerie Halloween touch. Perfect for your ghoulish gatherings!
DukesHill
Ingredients
4 brioche buns - charcoal or normal, halved
- 2 tbsp vegetable oil
-
8 DukesHill Lincolnshire sausages
-
50g Sparkenhoe Red Leicester cheese, sliced
-
4 tsp DukesHill Lucy’s Chorizo Jam
-
4 DukesHill Pickled Shallots, sliced into thin rounds
200ml warm water
- 50ml warm milk
- 2 tsp dried yeast
- 2 tbsp caster sugar
- 75g unsalted butter, softened
- 2 large eggs
- 475g plain flour
- ½ tsp salt
- 50g activated charcoal powder
Sausage burger with chorizo jam
Charcoal Brioche Buns Recipe
Directions
Sausage burger with chorizo jam
Remove the sausages from their casings and shape two sausages into a patty. Repeat til you have four evenly-sized sausage patties.
- In a medium hot frying pan, add a slick of oil, before frying the sausage patties for about four minutes each side. Add the cheese and place under a hot grill for about 3-4 minutes until the cheese is melted.
- Toast the brioche buns lightly under the grill. Place patties with melted Red Leicester on the heel of the bun, generously topping with chorizo jam and then the sliced pickled shallots. Crown with the bun lid and serve immediately.
Charcoal Brioche Buns Recipe
Start by activating the yeast. In a small bowl, whisk together the yeast, sugar, warm water, and warm milk. Let it sit for 5 minutes until it becomes frothy.
- In the bowl of an electric mixer fitted with a dough hook, combine the flour, activated charcoal powder, and softened butter. Mix on a low speed until the mixture resembles coarse breadcrumbs. Add the eggs to the dry mixture, and slowly pour in the yeast mixture. Mix on low speed until the dough begins to come together.
- Increase the mixer speed to medium and knead for 8-10 minutes. The dough should be sticky, but smooth. Pause occasionally to scrape down the sides of the bowl.
- Cover the mixing bowl with cling film and leave the dough to rise at room temperature until it doubles in size, about 1-2 hours.
- Turn the dough out onto a lightly floured surface and gently knock it back. Shape it into a log and divide it into 12 equal portions. Roll each piece into a smooth ball and arrange them on a baking tray lined with parchment paper, leaving space between each bun.
- Cover the buns loosely with oiled cling film and let them rise for another hour, or until doubled in size. Prepare for baking: Preheat the oven to 180°C.
- Bake the buns for 20-25 minutes, or until they are puffed and slightly golden. Once baked, transfer them to a wire rack to cool.
