Skewer a chorizo and beef patty between layers of veg to create a delicious take on a bun-less burger. Serve with a side of crispy-skinned sweet potato wedges for a speedy midweek dinner that's packed with flavour.
- Preheat the oven to gas 7, 220°C, fan 200°C and the grill to its highest setting, or heat a griddle pan. Put the sweet potato wedges on a baking tray lined with nonstick baking paper. Drizzle with half the oil, season, then toss to coat. Roast for 25-30 minutes, until soft.
- Meanwhile, put the steak mince, chorizo, tomato purée, chilli flakes and a pinch of salt into a bowl and mix well. Halve the mixture and shape each half into a 12cm wide burger, then put on the grill tray. Brush the remaining oil on both sides of the aubergine slices, season and arrange on the tray.
- Grill the burgers and aubergine for 6 minutes each side. Top the burgers with the cheese and grill for 1-2 minutes, until melted.
- Arrange the stacks starting with an aubergine slice, followed by a slice of tomato, slice of avocado, another aubergine slice and the burger. Top with tomato and aubergine slices, then the remaining avocado. Secure with a skewer and serve with the wedges.
Freezing and defrosting guidelines
Freeze the raw burgers only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. To defrost, simply loosen the tin foil and clingfilm and leave to defrost in packaging at room temperature for several hours before cooking.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.