Chicken and chorizo burgers recipe
 This dish has so many wonderful flavour combinations, from the salty chorizo to the sharp onions and creamy slaw. 1 red onion, very thinly sliced2 lemons, juice only1 tbsp sea salt 1 red onion, very thinly sliced 2 lemons, juice only 1 tbsp sea salt ½ head red cabbage, sliced on a mandolin1 large carrot, roughly grated3 spring onions, finely sliced1 tbsp mayonnaise1–2 tbsp lemon juicesea salt and freshly ground black pepper ½ head red cabbage, sliced on a mandolin 1 large carrot, roughly grated 3 spring onions, finely sliced 1 tbsp mayonnaise 1–2 tbsp lemon juice sea salt and freshly ground black pepper 250g/9oz chorizo, roughly chopped500g/1lb 2oz chicken mince1 tsp fennel seeds, toasted1–2 tbsp rapeseed oil250g/9oz halloumi, thickly sliced 250g/9oz chorizo, roughly chopped 500g/1lb 2oz chicken mince 1 tsp fennel seeds, toasted 1–2 tbsp rapeseed oil 250g/9oz halloumi, thickly sliced 1 avocado, peeled, destoned and cut into 8 slices4 Baby Gem lettuce leaves4 wholemeal buns or pitta bread, split and toasted 1 avocado, peeled, destoned and cut into 8 slices 4 Baby Gem lettuce leaves 4 wholemeal buns or pitta bread, split and toasted Method For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside.For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish. For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside. For the slaw, combine all of the ingredients in a large bowl and season with salt and pepper. Set aside. For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. For the burgers, blitz the chorizo in a food processor until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into four patties that have a diameter of roughly 8cm/3¼in. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Heat the oil in large frying pan and fry the burgers for 3–4 minutes on each side, or until cooked through. Transfer to a plate lined with kitchen paper and keep warm. Use the oil in the pan to fry the halloumi slices for 2–3 minutes on each side, or until golden. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish. Place the burgers in the buns with the halloumi, onions, avocado slices and lettuce leaves. Serve with the slaw on the side or stuff inside if you wish.