Sprinkle the finely sliced red cabbage with a little salt and then leave for a minimum of three hours. Then rinse with cold water and drain. Add the red wine vinegar and leave to marinate (for best results, prepare the cabbage the day before).

Mix the meat with the sobrasada, the eggs and the breadcrumbs and season with salt and pepper. Now shape small hamburgers that are slightly larger than the diameter of the burger buns (to allow the meat to shrink during cooking).

Peel the avocados and cut them into small chunks, sprinkle with the sushi vinegar to avoid discolouration.

Bake the hamburgers on a medium heat on the cooking plate, finishing with a little honey on each burger before serving. Toast the burger buns.

Build your burgers, adding the sliced cabbage, shredded shallots and avocado as a garnish. A true taste bomb combining the acidity of red cabbage with the mellow avocado, spicy warmth of chorizo and a honey-sweet finish.

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