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.
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
- 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.
- 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.
- Meanwhile, mix together the remaining yoghurt, jalapenos, cabbage, carrot, lemon juice and cheese.
- 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.