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Chorizo bean burgers

Contains pork – recipe is for non-Muslims only
Combine Spanish sausage with the traditional pork variety for a pulse-packed, spicy burger

  • Prep: 10 mins
    Cook: 16 mins
    Plus chilling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 566
  • Carbohydrates 17
  • Saturated Fat 14
  • Sugar 4
  • Protein 27
  • Fat 43
  • Fibre 6
  • Salt 2.6

Nutrition per serving

  • Calories 566
  • Carbohydrates 17
  • Saturated Fat 14
  • Sugar 4
  • Protein 27
  • Fat 43
  • Fibre 6
  • Salt 2.6

Ingredients

  • 100g mini cooking chorizo, skins removed
  • 3 pork sausage, 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, small handful rocket and chips, to serve (optional)

Method

  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 the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.

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