Chorizo bean burgers

Chorizo bean burgers

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(24 ratings)

Prep: 10 mins Cook: 16 mins Plus chilling

Easy

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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Ingredients

  • 100g mini cooking chorizo, skins removed
    Chorizo

    Chorizo

    chore-reeth-oh

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

  • 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
  • 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)

Method

  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, questions and tips

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jillymholmes
15th Sep, 2012
I saw this recipe in the magazine, and really wanted to make it and freeze. I assume the burgers should be frozen uncooked, but no freezing instructions were included on the chorizo sausage package. I don't want to risk freezing, what do others think?
AnnettI
26th Oct, 2015
I recommend use the cooking chorizo for this recipe that is softly than the cured one. If you cook this recipe with the cured one it will be dried and not very tasty difficult to swallow. I usually get my homemade cooking chorizos 100 % natural from Asturias in this shop www.saborole.co.uk they are slightly smoked and very tasty.

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