Chorizo bean burgers

Chorizo bean burgers

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(36 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 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)


  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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Ben Rowland's picture
Ben Rowland
3rd Jul, 2020
Waste of time, didn't even get to eat it. I added breadcrumbs because it was just a bowl of slop until that point but it didn't make a difference. Frying it just turned it into a warm mound of slop. Prep time of 10 minutes is extremely generous too.
15th Nov, 2016
Like others have mentioned, I did have trouble getting the burgers to stay together but the taste was good!
5th Sep, 2016
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!!
8th Jun, 2015
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? .
3rd Apr, 2015
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?
28th Oct, 2014
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.
29th Aug, 2014
These were delicious! They did take longer than the recipe suggested and we only used 1 sausage each. Will most definitely be making again.
23rd Feb, 2014
Just anhilated my food processor and hand blender - I don't think Chorizo likes being pulsed ! A very expensive mistake.
16th Feb, 2014
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.
1st Nov, 2013
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.


6th Jun, 2015
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 .
2nd Aug, 2013
At what point do you freeze? Uncooked or cooked?
edwa453's picture
11th Feb, 2017
I used lean pork mince and half the quantity of chorizo. Shaped the burgers with wet hands and stayed together really well. They were enormous so will maybe make more but smaller. Thoroughly recommend trying these
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