Chicken and chorizo burgers with quick onion pickle and slaw

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Donal Skehan

Ingredients

For the quick onion pickle

  • 1 red onion, very thinly sliced
  • 2 lemons, juice only
  • 1 tbsp sea salt

For the red cabbage slaw

  • ½ head red cabbage, sliced on a mandolin
  • 1 large carrot, roughly grated
  • 3 spring onions, finely sliced
  • 1 tbsp mayonnaise
  • 1–2 tbsp lemon juice
  • sea salt and freshly ground black pepper

For the burgers

  • 250g/9oz chorizo, roughly chopped
  • 500g/1lb2oz chicken mince
  • 1 tsp fennel seeds, toasted
  • 1–2 tbsp rapeseed oil
  • 250g/9oz halloumi, thickly sliced

To serve

  • 1 avocado, peeled, destoned and cut into 8 slices
  • 4 Baby Gem lettuce leaves
  • 4 wholemeal buns or pitta bread, split and toasted
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