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400 g Manor Farm chicken mince
250 g Chorizo, roughly chopped
50 g Grated cheddar
1-2 tbsp Rapeseed oil
Half head red cabbage, finely sliced
1 Large carrot
1 tbsp Mayonnaise
1-2 tbsp Lemon juice
Sea salt & black pepper
Baby gem lettuce
4 Whole wheat buns
Combine all the ingredients for the red cabbage slaw and season to taste with sea salt and black pepper. Set aside.
In a food processor blitz the chorizo until smooth. Transfer to a mixing bowl and combine with the chicken mince.
Form into burger patties.
Heat a large frying pan over a high heat and add a little oil.
Fry the burgers for 10-12 mins either side until cooked through.
Add grated cheese on top and allow to melt.
Remove from the pan and serve with the burgers in a toasted bun with the red cabbage slaw and lettuce leaves.