Sponsored: Smoky ’nduja burger
Prep time: 45 minsTotal time: 
Sponsored: Smoky ’nduja burger
Give your burger the luxury treatment it deserves with St Pierre Brioche Burger Buns. Try them in this Spanish-inspired burger.
Prep time: 45 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 500g pack 10% fat pork mince
- 30g Taste the Difference ’Nduja Paste
- ½ tbsp fennel seeds, crushed
- 1 tsp fine salt
- 1 x 30g pack flat-leaf parsley, leaves finely chopped
- 70g fresh white breadcrumbs
- 1 medium egg yolk
- 1 garlic clove, crushed
- 1 tsp lemon juice
- 100g mayonnaise
- 4 St Pierre Brioche Burger Buns (already split in half)
- 60g Manchego
- 1 tbsp vegetable oil
- about 50g baby spinach
- 200g roasted red peppers (drained from a jar), sliced
Step by step
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Put the pork mince, ’nduja, fennel seeds, salt, two-thirds of the parsley, the breadcrumbs and egg yolk in a large bowl. Mix well with a wooden spoon, then use your hands to separate into 4 equal pieces and shape into balls. Flatten into 10cm-diameter patties, then use two fingertips to create an indent in the centre of each patty. Place on a baking paper-lined tray and cover. Chill in the fridge for at least 30 minutes (and up to 24 hours ahead).
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For the herby aioli, put the crushed garlic in a bowl and stir in the lemon juice. Add the mayonnaise and remaining chopped parsley with a pinch of salt. Mix to combine (cover and set aside in the fridge if making ahead).
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Preheat the oven grill to medium. Arrange the brioche buns, cut-side up, on a large baking tray and set aside.
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Remove the patties from the fridge. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the patties, indent-side up, and press into the pan. Cook for about 10 minutes, turning halfway, or until dark golden-brown and cooked all the way through. For the final 2 minutes, top the patties with the Manchego, reduce the heat to low and cover the pan with a lid. Meanwhile, place the buns under the preheated oven grill for 1-2 minutes until golden and toasted.
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Spread the herby aioli generously over the cut side of the bun bases and lightly over the cut side of the bun lids. Top the bases with a handful of baby spinach and place the cheesy burgers on top. Top the burgers with the sliced peppers and squidge on the bun lids to serve.
