Pork & Chorizo Burgers with Jalapeno & Yoghurt Slaw

Use Total Yoghurt instead of mayonnaise to make a healthy coleslaw. Spoon on smoky pork and chorizo burgers and serve in brioche buns.


Serves 4
250g FAGE Total
750g sweet potatoes, cut into 1.5cm thick wedges
2 cloves garlic, crushed
1 tsp sweet paprika
2 tbsp sunflower oil
100g chorizo, diced
1 red onion, finely chopped
350g lean pork mince
50g drained red jalapenos, chopped
275g green cabbage, finely shredded
1 large carrot, coarsely grated
2 tbsp lemon juice
75g half fat mature cheddar cheese
Brioche or crusty rolls, lightly toasted to serve
Lettuce, to serve

Serves 4
  1. Heat the oven to 220°C / Gas Mark 7. Line a large baking tray with baking paper. In a large bowl, toss the sweet potato, garlic, paprika and 1 tbsp oil. Scatter onto the baking tray and roast for 30 minutes, turning once.
  2. Put the chorizo in a large non-stick frying pan, cook over a medium heat for 2 minutes until some fat is released. Add onion and cook for 6-8 minutes until soft. Transfer to a bowl and cool. Wipe the pan clean. Mix the pork mince and 3 level tablespoons of yoghurt into the onion mixture. Shape into 4 patties and chill for 20 minutes.
  3. Meanwhile, mix together the remaining yoghurt, jalapenos, cabbage, carrot, lemon juice and cheese.
  4. Heat remaining oil in the frying pan, add burgers and cook over a medium-high heat for 4-5 minutes per side until cooked through. Rest for a few minutes before serving in rolls with lettuce and the slaw.