For just 98p a burger (including pitta and spinach) this recipe will keep you and your wallet full!
Chorizo is one of those ingredients that I rarely buy, but a little goes a long way. For a cheaper or vegetarian burger, you can omit it completely – the garlic and paprika provide a similar smoky, spicy taste.
(Makes 4 generous burgers)
98p a burger (including pitta and spinach)
3 tbsp oil, 9p
1 onion, finely chopped, 8p
2 cloves garlic, crushed, 6p
1 carrot, grated, 10p
1 red chilli, finely chopped, or pinch of dried, 8p
1 tsp paprika, 10p
100g chorizo, finely chopped, £1.11
400g canned chickpeas, drained and rinsed, 69p
2 slices of bread, 5p
1 free range egg, 28p
1 tbsp flour, 3p
4 pitta breads, 24p
4 handfuls of spinach, £1Pour one tablespoon of oil into a medium saute or frying pan on a low heat. Add the chopped onion, crushed garlic, grated carrot, chopped chilli, paprika and chorizo, and saute on a low heat for 5-10 minutes, stirring occasionally.
Meanwhile, drain and rinse the chickpeas, and mash them thoroughly in a mixing bowl or saucepan until soft and pulpy. Soak the bread in water, squeeze out with your hands, and mash into the chickpeas. When the onions have slightly softened, tip the contents of the pan into the chickpea and bread mixture, add the egg, and mix well.
Test the consistency with a wooden spoon – it should stick to the spoon and hold together well. If not, add a heaped tablespoon of flour to thicken.
Pour the remaining two tablespoons of oil back into the original pan. Shape the mixture into four balls with lightly floured hands, then flatten each into the pan. Cook for around seven minutes on each side on a medium heat, or until golden and crispy.
Serve in a pitta bread with spinach, or with vegetables and rice for a more filling meal.
The burgers can be frozen, uncooked, by laying them on a baking tray and freezing uncovered. When frozen, they can be transferred to a freezer bag. The process of "open freezing" keeps them separate and easy to use one at a time.
Leftover chorizo will keep for up to a month in the fridge. Try a few slices simmered in a pan of tinned chopped tomatoes with a chopped onion for an easy but delicious pasta sauce.
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image: © Jules Morgan