Jose Pizarro served up tasty Iberian Pork Burger with allioli on Sunday Brunch.
The ingredients for the burger patty are: 400gr Minced Iberian pork meat, 0,8gm Salt, 10gm Mustard, 0,3gm Ground black pepper, 10gm Lilliput capers, 2 small Spring onion, finely chopped, 1,5gm Pimenton de la Vera, 10gm Gherkin, finely chopped and 12x Mini Burger buns.
For the Allioli: 10gm Garlic, 100gm Olive oil, 200gm Sunflower oil, 10gm Salt, 1 Large Egg and 15gm Lemon Juice.
For each burger: 100gm Spanish onion, 2 slices Jamon Iberic and 15gm Grated Manchego.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.