MEDITERRANEAN CHORIZO BURGERS
750g veal mince
1 cured chorizo sausage, finely chopped (no need to peel)
3/4 cup packaged dried breadcrumbs
1 egg, lightly whisked
2 cloves garlic, crushed
2 teaspoons smoked paprika
150g fetta, crumbled
1 tablespoon vegetable or olive oil
6 panini or ciabatta rolls, halved, toasted
3/4 cup store-bought aioli
2 cups watercress sprigs
2/3 cup chargrilled capsicum
STEP 1 Combine mince, chorizo, breadcrumbs, egg, garlic and paprika in a bowl. Stir in fetta. Season with pepper. Using damp hands, shape mixture into 6 patties. Transfer to a plate; cover with plastic food wrap. Chill for 30 minutes. STEP 2 Heat oil in a large frying pan over moderately high heat. Add patties; cook for 5 minutes each side or until browned and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes.
STEP 3 To assemble burgers, place bread bases on serving plates. Spread with half the aioli. Top with watercress, a patty, remaining aioli and capsicum. Top with remaining bread. Serve.