Method

In a large bowl, scrunch up the mince and chorizo. Add the chopped parsley, onion, ground cumin, pinch of black pepper, salt, and the zest of half a lemon.

Divide the mixture in two and shape into patties. Place the patties onto a large plate lined with greaseproof paper and pop in the fridge to chill.

Meanwhile use a mandolin to shave the fennel bulb and apple into a bowl. Dress with a little lemon juice and place to one side.

When ready to cook, place a large frying pan on a medium heat. Remove the patties from the fridge and drizzle over a little cooking oil. Place them into the pan and cook on both sides for about 3 minutes each. Place the burgers on a small baking tray, and finish cooking in the oven for 5-10 minutes, before allowing to rest for a few minutes. Halve and toast the bun in the pan. When toasted, place to one side with the patties. Wipe out the frying pan and add a little more oil. Fry the eggs to your liking, sprinkle with a little sea salt and smoked paprika.

When ready to serve, take two plates. Place the base buns on the plate and spoon over a little homemade mayo. Add the rocket to the fennel and apple, then dress with a little extra virgin olive oil. Place salad on top of the mayo and top with a burger. Crown the burger with a paprika fried egg and top with the bun lid. Use a cocktail stick to secure the lid on top. Serve with grilled vegetables.