Chorizo bean burgers

Chorizo bean burgers

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(19 ratings)

Prep: 10 mins Cook: 16 mins Plus chilling


Serves 2
Combine Spanish sausage with the traditional pork variety for a pulse-packed, spicy burger

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal566
  • fat43g
  • saturates14g
  • carbs17g
  • sugars4g
  • fibre6g
  • protein27g
  • salt2.6g
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  • 100g mini cooking chorizo, skins removed



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 3 pork sausage, squeezed from their skins
  • ¼ tsp smoked paprika
  • 1 tbsp lime juice, plus wedges to serve
  • small bunch coriander, chopped
  • ½ x 400g can mixed beans, drained and rinsed
  • 1 medium egg, lightly whisked
  • 1½ tbsp olive oil, plus extra to drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 ciabatta rolls, split and toasted
  • soured cream, avocado, small handful rocket and chips, to serve (optional)


  1. In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.

  2. Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.

  3. Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.

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Comments (22)

wigwam1207's picture

Like others have mentioned, I did have trouble getting the burgers to stay together but the taste was good!

minniep93's picture

Really great and easy to make, found that grating the chorizo and just adding it too a mixing bowl and mixing in the sausages worked really well. Also cooked in a George grill rather than a pan. Stuck together well! Great!!

Pynner's picture

These burgers are very tasty. I chopped the chorizo up a little before I put them in the food processor. I think the problem some are having with the chorizo is because they are buying the pre-cooked type and not the uncooked raw ones from the raw sausage section in the supermarket.
I did put the burgers in the fridge before I cooked them but it was still difficult to get them to hold together. I am going to tweak the recipe a little next time I make them to see if I can fix this problem - a few jacobs crackers maybe?

GrainneWaterford's picture

I was so looking forward to these burgers but I was disappointed. They tasted fabulous, but they didn't hold together, although I had followed the recipe exactly. (Well, I used TWO sausages instead of three, but they were big fat sausages) They were falling apart in the pan, and it was hard to transfer them to the oven tray. By the time I got them onto the burger buns, half fell off onto the plate. I'd love to try them again, and I'm wondering if I should use some breadcrumbs to bind them? And ideas what I did wrong?

pelupi's picture

Really easy to make... not sure why posters say their machines were struggling. Used a tin of chickpeas instead of the beans and result was fabulous. Definitely will make again.

joannanormski's picture

These were delicious! They did take longer than the recipe suggested and we only used 1 sausage each. Will most definitely be making again.

mrssusanh's picture

Just anhilated my food processor and hand blender - I don't think Chorizo likes being pulsed ! A very expensive mistake.

CharlotteJ1993's picture

Really tasty burgers! We had a powercut so did them on the gas for a little bit longer with the candles and phone lights out! Tasted great and will be making again in the future.

saelma4's picture

Made this last night using up 4 Lincolnshire sausages , I chopped the chorizo by hand as previously suggested and used half a tin of canellini beans as that's all I had. The recipe worked well and my 10yr old daughter enjoyed helping to mix all the ingredients by hand, I didn't have any coriander but would try with it next time as I'm sure it will enhance the flavour....all in all an easy and quick meal enjoyed by whole family....served with homemade chips and salad.

angelvicky264's picture

I can say that this chorizo bean burgers when compared to cheesy vegetable burgers, it's easier and healthier. I think it's also a mexican origin kind of style recipe. I suggest one of the best to check about meat recipes is

staceyb85's picture

Really enjoyed these, was a nice change in texture and flavour to the standard burgers I make with mince. The food processor didn't handle the chorizo very well but in the end I didn't mind as I liked having small chunks in there, used chickpeas instead of the mixed beans as well as only two sausages and ended up with 4 decent sized patties for us. The only thing I will say is don't be scared to put slightly more coriander and lime in, the chorizo is such a strong flavour you may not be able to taste these ingredients at all!

emmaness's picture

I would also agree that they could do with longer in the oven. 15-20 mins total depending on how you like it.

emmaness's picture

You don't need a food processor for this recipe. I mashed the beans with a fork and chopped the chorizo into 5mm(ish) cubes, and mixed it all together. I think you only need 1 sausage per person and they make pretty large burgers!

Quite a lot of effort to prepare but the results delicios. I liked having chunks of chorizo to add a different texture. I would recommend making in advance and chilling for at least 24 hours, so the burgers hold their shape better!

Served with the smoky sweet potato wedges from this site... yum yum yum :)

janfoweraker's picture

Absolutely delicious. Actually I used 4sausages as this was what I had and it made 4 large burgers. Next time I would use only two for my husband and I. Loved the chunks of chorizo and the smoky flavour. I will make small ones for my grandsons next time they visit. A sure winner.

yngprfsnl's picture

This recipe was very disappointing. The food delivered about 3 stars on flavour and the hassle of getting it all prepared turned me off this dish! First of all this recipe needs a mincer. A food processor is not good enough unless you have a really powerful one (the motor in ours nearly went after trying to blend the ingredients). Handling the raw sausage meat was just disgusting - it turned me - the smell and the consistency - and I am not easily turned! The 'burgers' were soft and just about held together. I was disappointed serving it to guests and did not want to finish this meal. Probably up there with the worst recipes I have cooked from GoodFood.

beclam's picture

Really tasty! Found they needed about 5 mins etc in the oven than recipe states.

vintageabbie's picture

absolutely amazing, flavours were gorgeous, very filling, interesting alternative to basic burger. didn't have any eggs so it was a teensy bit dry and crumbly, but that was my fault more than anything. A firm favourite and easy to do!

gemlabem's picture

Tried these tonight used 3/4 of a pack of sausage meat & 3 mini chorizos. My blender started to smoke so I mixed the sausage meat mixture by hand, which left the chorizo quite chunky & roughly mashed the beans with a fork. This resulted in lovely little chunks of chorizo in the patties. Really enjoyed the smoked paprika coming through & very filling. Whompfed down by us all-deffo recommend!

handbaglady's picture

I have just made this and it really was delicious. Very easy to make, even in my micro food processor. I just blitzed it in small batches and combined it by hand at the end.

whensdinner's picture

Really good, especially with avocado and nice ciabatta rolls. Make sure you use the egg. I didn't want to waste half an egg and felt it was sticky enough without it, big mistake, ended up v crumbly burgers.

I would have thought they could be frozen cooked or uncooked as long as you make sure they're piping hot throughout when reheated. However I'm not an expert!


Questions (2)

Pynner's picture

I think the problem some are having with the chorizo is because they are buying the pre -cooked type and not the uncooked raw ones from the cold counter sausage section in the supermarket .

Foodiefood3's picture

At what point do you freeze? Uncooked or cooked?

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