Chorizo and Beef Burgers

Heat 2 tsp of olive oil on low heat in a non-stick pan. Add in the red onion with ½ tsp of sugar (if you have some) and a pinch of salt and pepper. After 10 mins add half the balsamic vinegar (save the rest for later). Continue slow cooking until the burgers are ready.

Bring a pan of water to the boil, add in your corn and a pinch of salt. Gently boil the corn for around 4 mins (more or less depending on how soft you like it). Drain and keep to the side then pre-heat your grill to high.

For the burgers mix together the mince meat with ¼ tsp of salt. Mix in the oregano, the chopped chorizo and the ketchup. Work the mixture really thoroughly with your hands for a few mins.

Divide the mixture into two portions and gently press each one into a burger shape. 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.

In a bowl mix together the baby gem lettuce with 2 tsp of good quality olive oil and the remaining balsamic vinegar.

Cut the brioche bun through the middle so that you have two burger ‘baps’. Put these under the grill for about a minute on each side to lightly toast them.