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Pork Of The Town Recipe!

Catering for the indecisive, a recipe that can be used to make two very different dishes…

At Burger Theory we’re nearly a whopping seven years into our burger flipping career. Having started out serving on the streets of Bristol and music festivals up and down the country, we eventually got our own digs in August 2017 and you can now find us in Bristol at our own two storey restaurant and in Birmingham and Cardiff partnered with Kongs Bar.

Pork of the town

A burger that has stayed with us since day one is the Pork of The Town. It consists of a chorizo pork patty with fresh Manchego and cashew nut pesto, sun blushed tomatoes and feta. Back on the Bristol restaurant menu for the summer season, this is great alternative to your Standard barbecue burger, and real a crowd pleaser. You can also make a linguine dish from the same ingredients!” Fancy the pasta version? Just shape the patty ingredients into meatballs instead and swap the burger buns for linguine. Oh, and leave out the mayo, obvs.

(two ways)

Serves 4

For the chorizo:

600g free range pork mince

2 tbsp. good red wine

2 garlic cloves, crushed

1 tbsp. smoked paprika

1 tsp. sea salt

For the pesto:

1 bunch basil

1 garlic clove, crushed

50g cashew nuts

60g Manchego cheese, grated

8 tbsp. olive oil

To make burgers:

4 soft burger buns

Mayonnaise

Rocket leaves, to serve

1 tomato, sliced

1 red onion, sliced

Handful feta cheese, crumbled

Handful sundried tomatoes, chopped

Or to make linguine:

300g dry linguine pasta

Rocket leaves, to serve

Large handful feta cheese, crumbled

Large handful sundried tomatoes, chopped

Method:

1.     Thoroughly mix the pork, garlic, red wine, paprika and salt together in a bowl and leave to rest in the fridge for 2 hours.

2.     Blend all the ingredients for the pesto together in a food processor (we like to leave it a little coarse) and season.

To make burgers:

1.     Divide the chorizo mix into 4 equal potions and form into flat, round patties.

2.     Heat a frying pan to a medium heat and fry the burgers for 3 minutes on either side.

3.     Whilst they are cooking, toast the buns and dress with the mayonnaise, rocket, sliced tomato and red onion.

4.     Once the burger is cooked let it rest for 1 minute, then place on top of the salad. Crumble the feta and chopped sundried tomatoes on top of the patty and spread a decent amount of the pesto on the inside of the bun lid.

Or to make linguine:

1.     Bring a pan of salted water to the boil and heat a frying pan to a medium-low heat.

2.     Add the pasta and cook until al dente. Meanwhile, roll the chorizo mix into balls and fry in a little oil, making sure they brown evenly and cook right through.

3.     When the pasta is ready, drain it, reserving a few tablespoons of the water.

4.     Add the pasta to the pan with the meatballs and pour in the reserved pasta water, a little at a time, mixing until a nice, silky consistency is achieved. Stir the pesto and the Rocket though and take off the heat.

5.     Transfer to plates, scatter the feta and sundried tomatoes over the top, and drizzle with olive oil.

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