Beef and Chorizo Burger

• In a large bowl, combine the Worcester sauce and breadcrumbs.
• Add 2 tsp water and ¼ tsp salt (double both for 4p).
• Add the beef mince, chorizo, season with pepper and mix everything together with your hands. 
• Roll into evenly-sized balls, then form into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

TIP: The burgers will shrink a little during cooking.

• Return the pan to medium-high heat with a drizzle of oil.
• Once oil is hot, fry the burgers until browned on the outside and cooked through, 10-12 mins. Turn them every 2-3 mins and lower heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. 
• When burgers are done, remove pan from heat.
• Place some cheese on top of each burger.
• Cover pan and set aside (off the heat) until the cheese melts, 3-4 mins.

While the burgers are frying, halve, peel and thinly slice the onion. Place a small pot over medium-high heat with a drizzle of oil. Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally. Add half the balsamic glaze and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.

• Pop the buns onto a baking tray.
• Warm in the oven, 1-2 mins.
• Meanwhile, mix the remaining paprika with aioli.
• Halve the tomatoes.
• Reserving a few salad leaves for the burger, toss the remaining salad leaves with the tomatoes, remaining balsamic glaze, drizzle of oil, salt and pepper.

TIP: Keep an eye on them so they don't burn!