Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
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
Method
-
For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside.
-
For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside.
-
For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in.
-
Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden.
-
Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish.
