Before I went to Madrid, I asked Tom if he wanted me to bring anything back for him – he asked for chorizo. I didn’t fancy putting one in my suitcase (which, considering what happened to the suitcase in question, was probably a good thought to have had!) so I decided to chance it and see if they had some at duty free. Thankfully they did! It was quite a large chorizo, ironically labelled as a ‘mini chorizo’, so they must make some huge ones if they class this as being mini! We decided to look for a new recipe including chorizo and found this on the BBC Good Food website.
100g cooking chorizo, skin removed
3 pork sausages, skins removed
¼ tsp smoked paprika
1 tbsp lime juice
small bunch coriander, chopped
½ x 400g can mixed beans, drained and rinsed
1 medium egg, lightly beaten
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)
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.
2. 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.
3. Meanwhile, heat oven to 200C/180C fan/gas 6.
4. 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.
5. Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like. Enjoy!