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Chorizo Chicken Burgers with Quick Pickle Onions, Haloumi & Red Cabbage & Seed Slaw

A nice change from a classic beef burger!

30 4
Chorizo Chicken Burgers with Quick Pickle Onions, Haloumi & Red Cabbage & Seed Slaw | DonalSkehan.com, A nice change from a classic beef burger!

main-meals

Chorizo Chicken Burgers with Quick Pickle Onions, Haloumi & Red Cabbage & Seed Slaw

A nice change from a classic beef burger!

Tuesday, February 28, 2017

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

 

30 mins
Serves 4

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.

 

Place the onion in a bowl, add in the lemon juice and salt and massage gently until slightly tender. Set aside.
Combine all the ingredients for the red cabbage slaw and season to taste with sea salt and ground black pepper. Set aside.
In a food processor blitz the chorizo until smooth. Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. Form into burger patties roughly 8cm in diameter.
Heat a large frying pan over a high heat and add a little oil. Fry the burgers for 3-4 minutes either side until cooked all the way through, transfer to a plate lined with kitchen paper and keep warm. Using the oil in the pan fry the halloumi slices until golden on each side. Remove from the pan and serve with the burgers in a toasted bun with pickled red onion, avocado slices and lettuce leaves.

Serve the burgers with the slaw on the side or stuff inside if you wish.
30 mins
Serves 4

Ingredients

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

You'll Need

Small mixing bowl

Medium mixing bowl

Food processor

Large frying pan

 

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