Tom Kerridge's pork and chorizo burger

Tom Kerridge joins us live from his back garden to chat about his brand new TV series, before making a sizzling summer dish - his BBQ pork and chorizo burger.  

Serves: 4



200ml cider vinegar

60g demerara sugar

1 tbsp toasted mustard seed

1 star anise 

2 medium red onions peeled and sliced into ½ cm rings

1 tbsp picked dill


3 red peppers

70g blanched roasted almonds 

30g dried bread crumbs toasted

2 tomatoes skinned and deseeded, chopped

½ tsp chilli flakes 

1 tbsp chopped parsley 

1 lemon zest

100ml extra virgin olive oil 


25g uncooked polenta, uncooked 

½ tsp toasted cumin, ground to a powder 

½ tsp coriander powder

1 tsp smoked paprika 

1 red chilli, deseeded and finely diced

400g minced pork shoulder

175g soft cooking chorizo sausages, skin removed 

1 large onion, diced and fried till brown like a hot dog onion 

3 cloves of garlic, grated 

½ tsp bicarbonate of soda 

1 tsp picked thyme 


4 brioche buns, lightly toasted

4 slices of manchego cheese 

8 slices of serrano ham

8 padron peppers 

4 wooden skewers 

Extra olive oil to drizzle 

Pinch of Maldon salt

Serve with olive oil crisps on the side



1. Firstly make the onions; add the cider vinegar, sugar, mustard seeds, star anise to a small saucepan. Place the saucepan onto the hot part of the BBQ and bring the mixture up to the boil.

2. Place the onions into a small heatproof bowl. Once the sugar has dissolved pour over the sliced onion and leave to cool. Once cool add the pickled dill.

3. Next make the relish; put the peppers onto a BBQ grill and char each pepper until the skin starts blister and char (this will give the salsa a lovely smoky finish to the salsa) After each pepper has been charred, remove from the BBQ, put into a bowl and cover with cling film. Leave to cool.

4. Once cool remove the cling film from the bowl. Peel the skin off the peppers with a sharp knife and remove the seeds. Cut the flesh off each pepper, discarding any seeds and juice. Dice the pepper into ½ cm dice and add to the bowl .

5. Chop the roasted nuts roughly then add these to the peppers along with the toasted crumbs, tomatoes, chilli, parsley and cracked black pepper

6. To make the pork burger; mix the spices, chorizo, pork mince, onion and garlic in a bowl. Then, add the bicarb, salt and thyme and work together until you have a large spicy pork ball. Divide the pork mixture into 4 even sized patties. 

7. Lay onto a tray and cover with cling film and place in the fridge to firm up and allow the spices to marinade through the meat

8. Once you are ready and your BBQ is good to cook on, remove the burgers from the fridge. Brush each side with a little oil and lay them onto the BBQ and cook for 3 or 4 minutes until you get a really good charring to the burger. 

9. Flip over and repeat the colouring , turn the burger over once more and brush with a little melted butter and cook for another 2 to 3 minutes

10. Add the manchego and remove the burger from the BBQ

11. Dress the Padron pepper with oil and salt and throw on to the hot BBQ and cook for a couple of minutes

12. Once cooked remove them from the BBQ and thread them onto the wood skewers

13. Build the burgers into a toasted brioche bun top off with the salsa, pickled red onions and serrano ham

14. Once the burger is built skewer the top with the Padron pepper skewers to hold the burger in place