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Chorizo Chicken Burger

This burger drew abuse from onlookers for its general extravagance. This behemoth burger from the top down is a poppy seed wholemeal bun, watercress and coriander mayo, long cut pickles, two chicken thigh fillets crumbed in tangy spices, watercress, fried spicy chorizo and the bun heel. I only made one, and had it all to myself. Holy hell, you've gotta try this!

Ingredients (for one burger)

For the Chicken Crumb

2 Boneless Skinless Chicken Thighs

2 Tablespoons of Flour

1 Teaspoon Smoked Paprika

1 Teaspoon Sweet Paprika

1/2 Teaspoon Hot Paprika

1 Teaspoon Thyme

1 Teaspoon Oregano

1/2 Teaspoon Garlic Powder

Zest of 1 Lemon

2 Tablespoons of Breadcrumbs



1 Egg

For the Sauce

2 Tablespoons Mayonnaise (quality store bought or homemade)

Handful of Watercress

5 Stalks of Coriander

The Other Stuff

Cured Spicy Chorizo cut into thin slices

A handful of Watercress leaves

Juice from the Zested Lemon

Olive oil

A Good Quality Bun

1 Gherkin, sliced lengthways, because that's best way.


Preheat the oven to 195 C.

Put the chicken thighs in a plastic bag with the flour. Shake it up until well coated.

Get out two bowls. In one, beat two eggs. In the other, mix the paprikas, thyme, oregano, garlic powder, lemon zest and breadcrumbs. Coat the floured chicken in egg, then in the crumb/spice mixture. Move to an oiled baking tray, then bang it in the oven for 30 minutes.

While that' s going, mince the coriander and watercress with a knife until really fine, then stir in with the mayonnaise.

Fry your chorizo in a frying pan with a little bit of olive oil until a tad crispy.

After that is done, or 30 minutes is up, check your chicken. Make a little incision in the fattest part of the chicken. Check two things: the juice is clear, and the chicken is white with a cooked texture. As you do. If so, then they're ready.

Burgers are a complete food. They're music for your mouth. So they need to be ordered correctly.

In this case: Bready bass, upon which introductory notes of spicy chorizo are built, transitioning to fresh, peppery watercress. A chorus of meat, driving the flavour forward. Melodies of lemon and gherkin, tied it all together with an atmospheric sauce. How grandoise. How delicious.


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