Cut the chorizo into slices and the chicken into stripes and mince the meat. Form Burger Patties and let them chill for 1 hour in the fridge to firm up.

In the meantime, set up your Barbecue for indirect heat. Put the out of the fridge and grill on direct heat on each side for 3 minutes. Then move the burger(s) on indirect heat, put a slice of cheese on top, close the lid and cook for 10-12 minutes at 180°C /356°F.

Half the bun, brush it with olive oil and toast them on the grill.

Build your Burger by adding a bit of the Pineapple Ketchup on the bottom bun, add lettuce and the patty and top with sweet chilli sauce.
Enjoy and stay tuned!

Chicken-Chorizo Burger


Chicken Breast
Chorizo (half the weight of the chicken)
Burger Buns
Sweet Chilli Sauce
Olive Oil
Pineapple Ketchup – Recipe here:

Used tools & products:

Grill: Grinder:

Global Knife: