Beef and Chorizo Burgers with Red Onion Marmalade

To make the marmalade, heat a splash of olive oil on low heat in a non-stick frying pan. Add in your red onion with a pinch of salt and black pepper. After 10 mins add the balsamic vinegar. Leave it to cook slowly whilst you make the burgers. Turn your grill to its highest setting.

For the burgers, mix together the beef mince with a pinch of salt, the oregano, the chopped chorizo and the ketchup. Tip: If you have some flour at home, you can add a sprinkle to the mix to help bind the burger. Work the burger mixture thoroughly with your hands for a few mins.

Divide your mixture into equal portions and gently press each one into a burger shape (making one per person). Tip: Try not to compact the meat too much. Rub a light coating of olive oil on each burger before transferring them to a baking tray. Grill them on the top shelf nearest the grill for 4 mins on each side.

Shred the baby gem lettuce. To prepare the avocado, cut around the stone lengthways through the skin and flesh. Twist the cut halves of the avocado to separate. Lightly tap the knife into the stone to get a hold of it and twist the knife to remove it. Carefully cut a grid pattern in the avocado flesh without cutting through the skin (or your hand!) and use a spoon to scoop it out into a bowl.

In another bowl, mix together your baby gem lettuce, avocado and the dressing.

Cut each brioche bun through the middle so that you have your burger ‘baps’. Put these under your grill for about 1 minute on each side to lightly toast them but watch them carefully!