Chorizo bean burg­ers


Serves 2 Prep 10 mins plus chill­ing Cook 16 mins £ 2.50 a por­tion 566 kcals, 43g fat, 14g sat. fat, 4g sugar

100g mini cook­ing chorizo, skins re­moved 3 pork sausages, squeezed from their skins ¼ tsp smoked pa­prika 1 tbsp lime juice, plus wedges to serve small bunch co­rian­der, chopped ½ x 400g can mixed beans, drained and rinsed 1 medium egg, lightly whisked 1½ tbsp olive oil, plus ex­tra to driz­zle 2 cia­batta rolls, split and toasted soured cream, av­o­cado slices, small hand­ful rocket and chips, to serve (op­tional)

1 In a food pro­ces­sor, pulse the chorizo, sausage­meat, pa­prika, lime juice and co­rian­der un­til well com­bined. Add the beans and some sea­son­ing, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burg­ers, cover and chill for 15 mins. Mean­while, heat oven to 200C/180C fan/gas 6.

2 Heat the oil in a pan and fry the burg­ers for 3 mins on each side. Trans­fer to a bak­ing sheet and cook in the oven for a fur­ther 10 mins un­til cooked through.

3 Serve in rolls with soured cream, av­o­cado and rocket, with chips and lime wedges.

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