Mini Hamburgers

An all-American people pleaser, only smaller


These burgers add a twist of depth and sophistication to the ones we all know and love. This recipe call for both beef and pork mince — resulting in a patty that is both light and flavoursome. If that wasn't enough, the addition of Sobrasada makes for a delicate bite of sweet smokiness.

When all of this is combined with the sour-sweet tang of our favourite slider salad, you're left with a perfect balance, all wrapped up in fun, bite-sized rolls.

The only thing that could make this finger food better is if it were cooked around an open flame in the summer sun. 


  • 1/2kg Minced beef and pork
  • 250g Sobrasada (Spanish soft chorizo)
  • 1 Egg
  • 1 Egg yolk
  • 1 tblsp breadcrumbs
  • 2 Small shredded shallots
  • 1/4 Red cabbage finely sliced
  • 50ml Red wine vinegar
  • 2 Avocados
  • 3 Tablespoons of sushi vinegar
  • Honey

How to make

  • Sprinkle the finely sliced red cabbage with a little salt and then leave for a minimum of three hours. Then rinse with cold water and drain. Add the red wine vinegar and leave to marinate (for best results, prepare the cabbage the day before).
  • Mix the meat with the sobrasada, the eggs and the breadcrumbs and season with salt and pepper. Now shape small hamburgers that are slightly larger than the diameter of the burger buns (to allow the meat to shrink during cooking).
  • Peel the avocados and cut them into small chunks, sprinkle with the sushi vinegar to avoid discolouration.
  • Bake the hamburgers on a medium heat on the cooking plate, finishing with a little honey on each burger before serving. Toast the burger buns.
  • Build your burgers, adding the sliced cabbage, shredded shallots and avocado as a garnish. A true taste bomb combining the acidity of red cabbage with the mellow avocado, spicy warmth of chorizo and a honey-sweet finish.