Chorizo bean burgers

Chorizo bean burgers

  • Rating: 4 out of 5.39 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
NutrientUnit
kcal566
fat43g
saturates14g
carbs17g
sugars4g
fibre6g
protein27g
salt2.6g
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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.

Goes well with

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    Rating: 4 out of 5.39 ratings
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