Pork and chorizo burgers

1. 1

   Fry the onion in a drizzle of olive oil, with a pinch of salt and pepper, until softened. Set aside to cool.

2. 2

   To make the patties, remove the skin from the chorizo and finely dice or crumble the meat (blitz it in a small food processor if you have one to hand). Put in a bowl and combine with the remaining patty ingredients, including the cooled, cooked onions.

3. 3

   Shape the mixture into four patties. Place on a plate in the fridge, covered, for at least 2 hours (you can make them up to 24 hours ahead, if you wish).

4. 4

   Meanwhile, mix the mayonnaise in a bowl with the chilli, sriracha and gherkins. Set aside.

5. 5

   Preheat the oven to 200C/180C Fan/Gas 6.

6. 6

   Heat a little oil in a large frying pan over medium-high heat. When hot, add the patties and fry them for 2½-3½ minutes on each side until dark brown, then transfer to a roasting tray.

7. 7

   Cook in the preheated oven for 10-15 minutes, or until the juices run clear. Place a slice of cheddar cheese on top of each burger for a final 5 minutes.

8. 8

   To serve, halve and toast the bread buns and spread the mayonnaise on the inside of the top and bottom of each one. Sandwich them together with rocket and a patty in each.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.