Pop the pork mince Into a large bowl.
Break the sobrasada into small pieces and scatter over the pork mince.
Using the tips of your fingers, gently mix the two together until the sobrasada is equally spread throughout the mixture. Do not squish, or squash the meat. For an extra juicy burger, be gentle.
Split the meat into two, then gently shape each one into a burger shape. Again. don't squash the meat, just gently pat it into shape.
Preheat a BBQ, griddle or frying pan. Lay the burger on and cook for 4-5 minutes or until the base has a good, golden crust and the meat pulls away evenly from the pan.
Season the top with salt and pepper, then flip and season the second side too.
Cook till cooked through (if you have a digital thermometer, the internal temp should exceed 63C).
Serve in a burger bun with lettuce, thick slices of tomato and mayonnaise. Delicious!