Chorizo burgers with manchego cheese sauce

Method

1. Light the barbecue. If using a gas barbecue, wait until the grill is red-hot; if using charcoal, wait until the coals are glowing white.

2. In a large mixing bowl, mash the mince and chorizo together with a clean hand until the chorizo is evenly distributed. Divide into 4 balls and shape into 2cm thick patties. Set aside for up to an hour.

3. Meanwhile, make the romesco. In a blender, whizz together 250g of the peppers with the walnut halves, pickled walnuts, garlic and oil until smooth. Slice the remaining pepper into strips.

4. Cook the burgers over the hottest part of the barbecue (directly above the hottest coals or flame) for 4 minutes on each side. Leave to rest for a few minutes before you load up the buns.

5. Meanwhile, in a small pan over a medium heat or on the cooler side of the barbecue, melt the two cheeses, stirring regularly. Once melted and combined, remove from the heat.

6. Split the buns, add them cut-side down to the barbecue and grill for 20 seconds until lightly toasted. Spread the tops with aioli, if using, and the bases with the romesco. Top with a burger patty, pour over the manchego melt and sprinkle with pepper. Top with a few rocket leaves and the red pepper strips, then close the buns.

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