Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Chorizo bean burgers
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 2
Skip to ingredients
- 100g mini cooking chorizoskins removed
- 3 pork sausagessqueezed from their skins
- ¼ tsp smoked paprika
- 1 tbsp lime juiceplus wedges to serve
- small bunch corianderchopped
- ½ x 400g can mixed beansdrained and rinsed
- 1 medium egglightly whisked
- 1 ½ tbsp olive oilplus extra to drizzle
- 2 ciabattarolls, split and toasted
- soured cream, avocado, small handful rocket and chipsto serve (optional)
Nutrition: per serving
- kcal566
- fat43g
- saturates14g
- carbs17g
- sugars4g
- fibre6g
- protein27g
- salt2.6g
Method
step 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.
step 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.
step 3
Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.
