Gourmet Beef Burger

Meanwhile, roughly chop the parsley (stalks and all). Pop into a small bowl with the remaining garlic, half the red wine vinegar and the 1 tbsp oil (double for 4p) for the dressing . Season with salt and pepper, mix together, then set your chimichurri aside.
Drain the sweetcorn in a sieve. Toss the sweetcorn with the paprika, some salt, pepper and a drizzle of oil.

Peel and grate the garlic (or use a garlic press), In a large bowl, combine the breadcrumbs, half the garlic, 2 tbsp water and ¼ tsp salt (double both for 4p), then add the mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, then shape into 2cm thick burgers 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.

Place the burgers onto a lined baking tray. Pop the spiced corn next to the burgers. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle

Heat a large pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Stir in the remaining vinegar and allow it to evaporate fully, then remove from the heat. Stir the sweet chilli sauce until combined. Taste and season with salt and pepper if needed. Cover to keep warm.
As soon as the burger and chips are cooked, sprinkle all the cheese onto them. Allow to melt for 6-8mins.
Pop the burger buns, cut side-up into the oven for 2-3 mins to warm through