Beef and chorizo stack with sweet potato wedges

SERVES 2

Skewer a chorizo and beef patty between layers of veg to create a delicious take on a bun-less burger. Serve with a side of crispy-skinned sweet potato wedges for a speedy midweek dinner that’s packed with flavour.

WHAT YOU’LL NEED

300g sweet potatoes, scrubbed and cut into chunky wedges

4 tsp olive oil

250g lean steak mince

50g Spanish diced chorizo

1 tbsp tomato puree

1/2 tsp crushed chillies

1 aubergine, cut into 6 round slices 30g Danish Blue cheese, cut into thin slices

1 large tomato, sliced

1 small ripe avocado, thinly sliced

METHOD

Preheat the oven to gas 7, 220°C, fan 200°C and the grill to its highest setting, or heat a griddle pan. Put the sweet potato wedges on a baking tray lined with nonstick baking paper. Drizzle with half the oil, season, then toss to coat. Roast for 25-30 minutes, until soft.

Meanwhile, put the steak mince, chorizo, tomato purée, chilli flakes and a pinch of salt into a bowl and mix well. Halve the mixture and shape each half into a 12cm wide burger, then put on the grill tray. Brush the remaining oil on both sides of the aubergine slices, season and arrange on the tray.

Grill the burgers and aubergine for 6 minutes each side. Top the burgers with the cheese and grill for 1-2 minutes, until melted.

Arrange the stacks starting with an aubergine slice, followed by a slice of tomato, slice of avocado, another aubergine slice and the burger. Top with tomato and aubergine slices, then the remaining avocado. Secure with a skewer and serve with the wedges.