Chorizo Chicken Burgers with Quick Pickle Onions, Haloumi & Red Cabbage Slaw
Ingredients
For the burgers:
- 500 g chorizo
- 1000 g chicken mince
- tsp fennel seeds
- 500 g halloumi
- 2-4 tbsp rapeseed oil
For the speedy red cabbage slaw:
- 1 head red cabbage
- 4 carrot
- 6 spring onion
- 4 tbsp mayonnaise
- lemon juice
- sea salt
- ground black pepper
To serve:
- 2 avocado
- baby gem lettuce leaves
- 8 wholewheat burger buns or pitta bread
Equipment
Chopping board
Food processor
Mixing bowl
Tongs
Spatula
Metal spatula
Spoon
Grater
Mandoline
Frying pan
Plate lined with kitchen paper
Instructions
- For the quick onion pickle, thinly slice the red onion and place in a bowl. Add in the juice of the lemons, reserving some for the cabbage slaw, and the sea salt and massage gently until slightly tender. Set aside.
- Slice the halloumi into thick slices and set aside.
- For the speedy red cabbage slaw, slice the red cabbage on a mandolin, grate the carrot and thinly slice the spring onions.
- Add the red cabbage, carrot and spring onions to a bowl with the mayonnaise and the rest of the lemon juice. Season with salt and pepper. Mix to combine and set aside.
- To make the burger mix, roughly chop the chorizo and blitz in a food processor until smooth. Transfer the chorizo to a mixing bowl and add the chicken mince and fennel seeds. Stir well to combine.
- Form into burger patties roughly 8cm in diameter, placing on a plate as you go.
- Heat a large non-stick frying pan over a high heat, and toast the burger buns. Set aside.
- Add the rapeseed oil to the frying pan and fry the burgers for 3-4 minutes either side until cooked all the way through, transfer to a plate lined with kitchen paper and keep warm.
- Using the oil in the pan fry the halloumi slices until golden on each side and remove to the plate with the burgers.
- Slice the avocado for the burgers.
- To build your burger, first add your lettuce to the bun and top with the red cabbage slaw. Add the chorizo burger, halloumi slices, slices of avocado and onion pickle before finally the top of the bun.
Notes
This recipe works wonderfully with minced chicken, turkey or pork but it’s the addition of roaring red, paprika rich chorizo sausage which makes all the difference. In terms of spicing the meat mixture you are welcome to go to town but as the flavour from the chorizo can be quite demanding I have left it simple with a subtle aniseed bite from toasted fennel seeds. I’m not sure I can fully get away with calling these pickled onions, but the quick salting of thinly sliced onions along with the acidity of lemon juice certainly removes the raw onion bite and rather satisfyingly transforms them to a glorious pink.
*Calorie info: includes wholemeal buns, excludes avocado and lettuce
Nutrition
Calories: 911kcal