This recipe works wonderfully with minced chicken, turkey or pork, but it’s the addition of roaring red, paprika-rich chorizo sausage that makes all the difference.

In terms of spicing the meat mixture, you are welcome to go to town, but as the flavour from the chorizo can be quite demanding I have left it simple, with a subtle aniseed bite from toasted fennel seeds.

I’m not sure I can fully getting away with calling these pickled onions, but the quick salting of thinly sliced onions along with the acidity of lemon juice certainly removes the raw onion bite and rather satisfyingly transforms them to a glorious pink.

Place the onion in a bowl, add the lemon juice and salt and massage gently until slightly tender. Set aside.

Combine all the ingredients for the red cabbage slaw and season to taste with sea salt and ground black pepper. Set aside.

In a food processor, blitz the chorizo until smooth. Transfer it to a mixing bowl and combine with the chicken mince and fennel seeds. Form into burger patties roughly 8cm in diameter.

Heat a large frying pan over a high heat and add a little oil. Fry the burgers for 3-4 minutes either side, until cooked all the way through. Transfer to a plate lined with kitchen paper and keep them warm.

Using the oil left in the pan, fry the halloumi slices until golden on each side. Remove them from the pan and serve with the burgers in a toasted bun with pickled red onion, avocado slices and lettuce leaves.

Serve the burgers with the slaw on the side or stuff inside if you wish.