The Salopian Recipe

Mix and form patties

Place coarsely ground Shropshire Salumi chorizo and ground beef in a large bowl. Sprinkle the kosher salt and freshly ground black pepper over the meat. Gently combine with your hands until evenly distributed, being careful not to overwork the mixture. Divide into four 200 g portions (or two larger patties if serving two). Form each portion into a patty about 1.25–1.5 cm thick, making a slight depression in the center with your thumb to prevent doming during cooking.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 2 tablespoons neutral oil. When the oil shimmers, add the patties (work in batches if necessary). Cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 minutes more for medium, or longer to desired doneness. If using a thermometer, aim for 70°C (160°F) for well done due to chorizo content. Remove patties to a plate and tent loosely with foil to rest for 5 minutes.

Make quick aioli

In a small bowl, whisk the egg yolk, minced garlic, Dijon mustard and lemon juice until combined. Very slowly drizzle in the oil while whisking constantly to emulsify (alternatively use a food processor on low). Continue until the aioli is thick and glossy. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon or salt as needed. Refrigerate until assembly. (If you prefer not to use raw egg, substitute 3 tablespoons store-bought mayonnaise and skip the egg.)

Quick pickled onions

Place the thinly sliced red onion in a small bowl. Add 1 teaspoon white wine or apple cider vinegar and 1/2 teaspoon sugar, toss and let sit for at least 10 minutes while other components are prepared. The onions will soften and slightly sweeten.

Prepare apple and toast buns

Core and thinly slice the apple. If desired, toss apple slices lightly in a squeeze of lemon to prevent browning. Split the buns and butter the cut sides. Heat a skillet over medium and toast the buttered buns cut-side down until golden, about 1–2 minutes. Keep warm.

Assemble burgers

Spread a generous tablespoon of aioli on the bottom half of each toasted bun. Place a chorizo-beef patty on top, then sprinkle approximately 25 g of Remembered Hills blue cheese on the hot patty so it softens slightly. Add a few apple slices and some pickled onions. Add the top bun and press gently. Serve immediately.