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.

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