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 getting 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.
Serves 4 
30 mins For the burgers:
250g chorizo sausage, roughly chopped
500g chicken mince
1 tsp fennel seeds, toasted
250g halloumi, cut in thick slices
1-2 tbsp rapeseed oil
For the quick onion pickle:
1 red onion, very thinly sliced
Juice of 2 lemons
1 tbsp sea salt
For the speedy red cabbage slaw:
½ head red cabbage, sliced on a mandolin
1 large carrot, coarsely grated
3 spring onions, finely sliced
1 tbsp mayonnaise
1-2 tbsp lemon juice
Sea salt and black pepper
To serve:
Avocado in slices
Baby gem lettuce leaves
4 wholewheat buns or pitta bread, split and toasted
Small mixing bowl
Medium mixing bowl
Food processor
Large frying pan
