Patrocinado: Hamburguesa ahumada de 'nduja

Ingredientes

• 1 x 500g pack 10% fat pork mince
• 30 g Taste the Difference ’Nduja Paste
• 1/2 tbsp fennel seeds, crushed
• 1 tsp fine salt
• 1 x 30g pack flat-leaf parsley, leaves finely chopped
• 70 g fresh white breadcrumbs
• 1 medium egg yolk
• 1 garlic clove, crushed
• 1 tsp lemon juice
• 100 g mayonnaise
• 4 St Pierre Brioche Burger Buns (already split in half)
• 60 g Manchego
• 1 tbsp vegetable oil
• about 50g baby spinach
• 200 g roasted red peppers (drained from a jar), sliced

Preparación

1. 1

   Put the pork mince, ’nduja, fennel seeds, salt, two-thirds of the parsley, the breadcrumbs and egg yolk in a large bowl. Mix well with a wooden spoon, then use your hands to separate into 4 equal pieces and shape into balls. Flatten into 10cm-diameter patties, then use two fingertips to create an indent in the centre of each patty. Place on a baking paper-lined tray and cover. Chill in the fridge for at least 30 minutes (and up to 24 hours ahead).

2. 2

   For the herby aioli, put the crushed garlic in a bowl and stir in the lemon juice. Add the mayonnaise and remaining chopped parsley with a pinch of salt. Mix to combine (cover and set aside in the fridge if making ahead).

3. 3

   Preheat the oven grill to medium. Arrange the brioche buns, cut-side up, on a large baking tray and set aside.

4. 4

   Remove the patties from the fridge. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the patties, indent-side up, and press into the pan. Cook for about 10 minutes, turning halfway, or until dark golden-brown and cooked all the way through. For the final 2 minutes, top the patties with the Manchego, reduce the heat to low and cover the pan with a lid. Meanwhile, place the buns under the preheated oven grill for 1-2 minutes until golden and toasted.

5. 5

   Spread the herby aioli generously over the cut side of the bun bases and lightly over the cut side of the bun lids. Top the bases with a handful of baby spinach and place the cheesy burgers on top. Top the burgers with the sliced peppers and squidge on the bun lids to serve.