Chorizo Chicken Burgers with red cabbage slaw

Method

Combine all the ingredients for the red cabbage slaw and season to taste with sea salt and ground black pepper. Set aside.

In a food processor blitz the chorizo until smooth. Transfer to a mixing bowl and combine with the chicken mince. Form into burger patties.

Heat a large frying pan over a high heat and add a little oil. Fry the burgers for 10-12 minutes either side until cooked all the way through, add the grated cheddar on top and allow to melt. Transfer to a plate lined with kitchen paper and keep warm.

Remove from the pan and serve with the burgers in a toasted bun with the red cabbage slaw and lettuce leaves.

 

To serve

Baby gem lettuce leaves

4 whole wheat buns

 

Chorizo Chicken Burgers

250g chorizo sausage, roughly chopped

400g Manor Farm chicken mince

50g of grated cheddar

1-2 tblsp rapeseed oil

 

Red Cabbage Slaw

½ head red cabbage, sliced finely

1 large carrot, grated

1 tblsp mayonnaise

1-2 tblsp lemon juice

Sea salt and black pepper to taste

 

Preparation / Cooking Steps:

Method

Combine all the ingredients for the red cabbage slaw and season to taste with sea salt and ground black pepper. Set aside.

In a food processor blitz the chorizo until smooth. Transfer to a mixing bowl and combine with the chicken mince. Form into burger patties.

Heat a large frying pan over a high heat and add a little oil. Fry the burgers for 10-12 minutes either side until cooked all the way through, add the grated cheddar on top and allow to melt. Transfer to a plate lined with kitchen paper and keep warm.

Remove from the pan and serve with the burgers in a toasted bun with the red cabbage slaw and lettuce leaves.

 

To serve

Baby gem lettuce leaves

4 whole wheat buns

 

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