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Ingredients

  • 100g mini cooking chorizo, skins removed
  • 3 pork sausages, 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
  • 1 ½ tbsp olive oil, plus extra to drizzle
  • 2 ciabatta rolls, split and toasted
  • soured cream, avocado, small handful rocket and chips, to serve (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, September 2012

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A star rating of 4.2 out of 5.43 ratings
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