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Beef Cheeseburger with Chorizo Jam and Fig Mayonnaise


If you are having friends over for a movie night or a barbecue, this is a very simple and scalable recipe.

The buns, the chorizo and pancetta jam,  as well as the fig mayonnaise, can all be made from the day before.

All you will have to do on the day is grill the burgers, and make the fries (or chips – however you want to call them!). 


Beef Cheeseburger with Chorizo Jam and Fig Mayonnaise

The perfect cheeseburger
Cheeseburger Burger with Chorizo jam and fig mayonnaise
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 burger


For the chorizo and pancetta jam

  • 50 g chorizo very finely chopped
  • 50 g smoked pancetta very finely chopped
  • 1 tbsp tomato puree
  • 2 tbsp maple syrup
  • 1/2 onion chopped
  • 1 tsp allspice
  • 1 tsp smoked paprika
  • 2 tbsp sunflower oil
  • 1 tbsp fresh thyme leaves

For the mayonnaise with fig

  • 3 tbsp mayonnaise base
  • 1 tsp fig jam
  • 1/2 tsp balsamic vinegar

For the burger

  • 100 g ground beef (50% short rib, 25% chuck and 25% brisket)
  • 1 slice gouda cheese
  • 1 brioche burger bun
  • 2 tbsp pomegranate or tomato ketchup


Burger buns

  • If you feel like making your own burger buns, here is one of my favourite recipes.

Chorizo and smoked pancetta jam

  • Heat a pan over medium heat and add the sunflower oil.
  • Add the onion, allspice, smoked paprika and fresh thyme.
  • Cook for 3 minutes or until the onion is soft.
  • Add the balsamic vinegar and cook until it gets to a syrup like texture.
  • Add the tomato puree and maple syrup. Cook for 30 seconds.
  • Add the chorizo and pancetta. Cook for 20-25 minutes, stirring every now and then.
  • After it cools down, you can add the jam to a sterilised container and store in the fridge for up to a month.

Mayonnaise with fig

  • In a small bowl or container mix all the ingredients together.

Mayonnaise base (optional)

  • You can make the mayonnaise base yourself, but you'd have to make a lot more than you need for this recipe. So, in case you want to make it, here is a 1 minute method.
  • In the beaker of your hand stick blender add 1 whole egg, 2 egg yolks and 250ml of sunflower oil.
  • Put the hand stick blender in so it touches the bottom of the beaker. Start the blender at the highest speed and once you see the mixture turning white start to slow pull the blender up.
  • You are done.

Cooking the burger

  • TIP: To make sure your burger cooks evenly, make sure it is at room temperature before you put it in the pan.
  • Heat a cast iron pan over high heat and add 1 tbsp of oil.
  • Once it starts smoking, season your burger with salt and pepper and add to the pan. We want a nice sear on both sides. Colour is taste.
  • Cooking times very depending on the type of mince you choose, the weight, and the degree of cooking. For example, I like my burger slightly pink and juicy at the centre.
  • One minute before your burger is ready, add the cheese on top.

Assembling the burger

  • In the same pan that you cooked your burger, toast your bun.
  • Once your bun is toasted, add the fig mayonnaise at the bottom part of the bun.
  • Top with the burger, ketchup and chorizo jam.
  • Enjoy!
burger, streetfood

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