CHORIZO AND GARLIC PRAWN BURGERS

Combining fresh chorizo sausage with a good pork sausage makes for a less dense burger patty that is still packed with fabulous flavours. Add garlicky prawns and a spicy mayo and this epic burger will have you licking your fingers. BURGERS 400 grams fresh chorizo sausages, skins removed

400 grams good pork sausages, skins removed

1 teaspoon dried oregano 1 teaspoon smoked paprika ½ teaspoon ground cumin sea salt and ground pepper GARLIC PRAWNS 12 large raw, peeled prawns 2 tablespoons olive oil 2 cloves garlic, crushed

½ MAYO cup mayonnaise 1 tablespoon tomato paste 1 teaspoon smoked paprika 2 teaspoons American mustard 1 teaspoon lemon juice TO COOK AND ASSEMBLE oil for cooking 1 cup grated mozzarella cheese

4 burger buns, halved, toasted and buttered

watercress or rocket

BURGERS: Mix everything together until well combined. Form into 4 burgers slightly larger than the buns as they will shrink during cooking.

PRAWNS: Cut the prawns in half to give you two thinner halves or leave them whole if using smaller prawns. Toss with the oil and garlic then cover and chill.

MAYO: Stir everything together in a bowl then set aside.

TO COOK AND ASSEMBLE: Heat a little oil in a sauté pan over a high heat. Season the prawns, tip into the pan and cook until pink. Take out, cover, and set aside.

Wipe out the pan and heat a little more oil over a medium heat. Cook the burgers for 4 minutes then turn over and top with the mozzarella. Cover and cook for another 2-3 minutes until the cheese has melted and the burgers are fully cooked through.

TO SERVE: Spread the buns with the mayo and layer up with the remaining ingredients. MAKES 4