Chorizo bean burgers

Chorizo bean burgers

  • Rating: 4 out of 5.41 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving


  • 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)


  • 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.

Goes well with

Recipe from Good Food magazine, September 2012

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    Rating: 4 out of 5.41 ratings

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