Ingredients

• 1 red onion
• very thinly sliced
• 2 lemons
• juice only
• 1 tbsp sea salt
• 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 chopped
• 500g/1lb2oz 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 slices
• 4 Baby Gem lettuce leaves
• 4 wholemeal buns or pitta bread
• split and toasted

Directions

• 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.