Patatas Bravas Smash Burger

Matchstick fries, chorizo smash patties with manchego, bravas sauce, and aioli on a brioche bun. Yes please!

Done in 1 hour

Serves 2



The bravas sauce:


2 tbspextra virgin olive oil

1 tspchilli flakes

1 tspsmoked paprika

1 tbspcider vinegar

1 tspsugar

Salt, to taste

The fries:

2 largeMaris Piper potatoes

500mlvegetable oil, to fry

1/2 tspsmoked paprika

1/2 tspgarlic powder

Salt, to taste

Everything else:

100gbeef mince, 20% fat

100gcooking chorizo


1/2red onion, thinly sliced

Handfulflat leaf parsley, torn

3pickled peperoncinis, sliced

Brioche buns


1/2lemon, juice

Your favourite tapas dish, but turned into a burger. All of the elements of patatas bravas (crispy potatoes, tomatoey bravas sauce, and aioli), with the extra special additions of chorizo patties and zingy parsley salad.


Start by making the bravas sauce. Add everything to the pan, then leave to simmer for 20 minutes on a low heat or until thickened. Set aside.

Finely chop the potatoes into matchsticks, then pat dry. Fry in 180 C oil until golden and crispy. Place on a paper towel lined tray, then add to a metal bowl. Sprinkle over paprika, garlic powder, and salt. 

For the patties, mix together beef mince and chorizo, then form patties. Smash down into a pan. Once there’s a nice crust, flip and place manchego on top. Turn down to low, then cover with a lid. 

Toss together parsley, red onion, and thinly sliced pepperoncinis with a squeeze of lemon and pinch of salt.

Toast a brioche bun, then spread the tomato bravas sauce liberally on the bottom, then parsley and red onion salad. Top with the patty (or patties), and a handful of the fries. Spread aioli on the top bun, then enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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