Nigel Slater's midweek dinner: chorizo burgers

The recipe

Remove the skins from 350g of soft chorizo and discard. Put the meat in a mixing bowl, add 250g of minced pork and mix well. Check the seasoning. It will need little, but much depends on your chorizo, some being more highly flavoured than others.

Split the mixture into four and roll into four balls. Pat each ball into a thick patty, about the diameter of a digestive biscuit.

Heat a nonstick frying pan, add a thin film of oil then place the burgers in the pan. Let them cook until lightly browned on the underside then flip and cook the other side, adjusting the heat accordingly so that they cook through to the middle.

Split four panini or ciabatta buns open, partially fill with salad leaves then add the chorizo burger.

The trick

Choose a softish chorizo. It should only be a little firmer than a butcher's sausage. Check the seasoning. If necessary, cook a little of the meat on the grill first to check the flavour.

The twist

Swap the chorizo for morcilla or a soft black pudding. Add a few herbs such as oregano, thyme or ground bay and spices such as juniper, allspice or fennel seed. Fill the buns with a fennel salad or a tomato and cucumber salsa. Use ground chicken instead of the pork.

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