Serves: 4

Preparation time: 35 minutes

Ingredients for Chorizo burgers:

  • 400g medium ground pork
  • 2 Pete’s Housemade Chorizo sausages, casing removed
  • 3 tsp. chili flakes
  • 2 tbsp. smoked paprika
  • 3 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 panko
  • 2 tbsp. salt
  • 4 hamburger buns
  • Stonewall Kitchen Roasted Garlic Aioli
  • 1/2 cup cilantro, roughly chopped with stems

Ingredients for avocado relish:

  • 2 ripe avocados, removed from skin and pit removed, then cubed
  • 1 lime, zested and juiced
  • 1 clove garlic, minced
  • 6 tbsp. cilantro, washed and roughly chopped
  • 1 tbsp. olive oil
  • salt, to taste

Ingredients for grilled corn with lime ginger butter:

  • 4 ears of corn, husks removed
  • 6 tbsp. butter at room temperature
  • 1 lime juiced and zested
  • 1 tbsp. fresh ginger, minced
  • salt, to taste


For burgers:

Combine pork, sausage, chili flakes, smoked paprika, garlic, egg, panic and salt in large mixing bowl and mix thoroughly until uniform. Separate the meat into 4 equal portions and form into burger patties.

Preheat the barbecue to medium to high heat. Oil the grill with a brush or paper towel before putting the pork patties on. Cook the burgers until they reach an internal temperature of 160f, flipping and rotating occasionally. Set aside and keep warm.

For relish:

Put all ingredients in a bowl, mix well and season with salt. Reserve in refrigerator.

To assemble burgers:

Lightly grill the buns on the top rack of the barbecue; watch them closely as they toast quickly. Spread a dollop of mayo on the bottom bun then place the cooked chorizo patty on it. Divide the avocado relish evenly amongst the 4 burgers. Divide the cilantro on top of the patties.

For corn:

Mix butter, lime juice, lime zest, ginger and salt in a small bowl until all ingredients are evenly incorporated; this might be easier to do with your hands. Smear the corn with a small amount of the lime ginger butter, and place on grill at medium to high heat and cook until lightly blackened on the outside. Rotating as needed. Once all ears of corn are evenly cooked and blackened, season with salt and place a tbsp. of butter on each before you serve.

Recipe created by Jess Emin


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