Chorizo Turkey Burgers with Quick Pickled Onions, Halloumi & Red Cabbage & Seed Slaw

INGREDIENTS

For the Burgers:

• 2 x 130g Dunnes Stores Diced Chorizo, roughly chopped
• 500g Dunnes Stores Irish Turkey Mince
• 250g Dunnes Stores Halloumi, cut into thick slices
• 1 Tsp Fennel Seeds, toasted
• 1–2 Tbsp Olive Oil

For the Quick Onion Pickle:

• 1 Red Onion, very thinly sliced
• ½ Lemon, juiced
• 1 Tsp Sea Salt

For the Speedy Red Cabbage Slaw:

• ½ Head Red Cabbage, sliced on a mandolin
• 1 Large Carrot, coarsely grated
• 3 Spring Onions, finely sliced
• 1 Tbsp Mayonnaise
• ½ Lemon, juiced
• Sea Salt and Black Pepper

To Serve:

• Avocado Slices
• Baby Gem Lettuce Leaves
• 4 Burger Buns or Pitta Bread, split and toasted
• Chips

METHOD

1. To make the quick onion pickle, thinly slice the red onion and place in a bowl. Add the lemon juice and salt, then massage gently until slightly tender. Set aside.
2. Combine all the ingredients for the red cabbage slaw and season to taste with sea salt and black pepper. Set aside.
3. Further chop the diced chorizo and transfer to a mixing bowl. Combine with the turkey mince and toasted fennel seeds, then form into burger patties roughly 8cm in diameter.
4. Heat a large frying pan over a high heat and add a little oil. Fry the burgers for 7–8 minutes on each side until cooked all the way through. Transfer to a plate lined with kitchen paper and keep warm. Using the oil left in the pan, fry the halloumi slices until golden on each side.
5. Serve the burgers in toasted buns with pickled red onion, avocado slices, and lettuce leaves. Add the slaw and chips on the side.