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, small handful rocket and chips , to serve (optional)
In a food processor, pulse the chorizo, sausage meat, 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.
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. Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.