Lamb mince 80:20 (meat to fat ratio) – 250g.
1 onion finely minced. Use lamb, not mutton.
1 stalk Celery finely chopped
4 garlic cloves finely minced.
1 sprig Rosemary finely chopped.
Smoked paprika – 1 to 2 tsp.
Freshly ground black pepper – 1 tsp.
Red chili flakes- 2 tsp.
Spicy red chili powder – 1 to 11/2 tbsp.
Cumin and cinnamon powder – 1 tsp each.
Salt to taste.
Dijon mustard – 1 tbsp. Optional.
Now the meat to fat ratio of 80:20 is really important to get that juicy, moist and flavourful burger or sandwich. The fat develops the meat and imparts the meaty flavour and the keeps the meat from drying out. Lean is not always good..remember!
Mix all ingredients well. You really don’t need a binding agent as the protein in the meat will do the binding. However, to be safe than sorry you can add an egg yolk.
Mix using a spoon instead of your hands, you don’t need the warmth of your palms melting the meat fat.
Take a sheet of plastic wrap or klin film on the chopping board and using a mould, shape the chorizo meat into 1 to 2 cm thick rectangle, similar to the shape of the sandwich. Wrap the chorizo and chill in the freezer for 30 mins. Grill on a very hot lightly greased grill for 2 to 3 mins on each side. Use mesquite or cherry wood to smoke the chorizo.