chicken & chorizo burgers

Serves 4

Preparation time 15 minutes, plus chilling

Cooking time 12 minutes

200 g (7 oz) natural cottage cheese

50 g (2 oz) cooking chorizo sausage, skinned and diced

½ onion, roughly chopped

225 g (7½ oz) minced chicken

1 tbsp chopped oregano

vegetable oil for oiling

salt and pepper

To serve

4 burger buns

leafy green salad

spicy relish

Put the cottage cheese in a sieve over a large bowl and press the mixture through the sieve with the back of a spoon. Set aside.

Process the chorizo and onion in a food processor until finely chopped. Add the chicken and oregano, season with salt and pepper and process until mixed. Tip into the cheese and mix well until evenly combined. (This is best done with your hands.)

Divide the mixture into 4 even-sized pieces and shape each one into a burger. Chill for at least 1 hour.

Place the burgers in a lightly oiled shallow roasting tin on the upper rack of the halogen oven. Set the temperature to 200°C (392°F) and cook the burgers for 12 minutes, turning them once, until cooked through. Serve in burger buns with a leafy green salad and spicy relish.

For Gruyère, pork & bacon burgers, finely chop 75 g (3 oz) smoked back bacon and mix with 1 small finely chopped onion, 400 g (13 oz) lean minced pork, 3 tablespoons chopped parsley and plenty of pepper. Shape into burgers and cook in the halogen oven as above. Once cooked, top the burgers with 75 g (3 oz) grated Gruyère cheese and cook briefly until the cheese melts. Serve in Granary buns.