Peel/slice the red onion into thin half-moon shapes.
Shred the lettuce.
Chop chorizo.
Cut brioche bun in half.
Cooking Instructions
Cook the red onion with ¼ tsp of sugar, a pinch of salt and pepper in a tsp of olive over low heat for 5 minutes. Add ½ the balsamic vinegar and continue to cook until the burgers are ready.
To make the burgers, in a mixing bowl, combine the mince with a pinch of salt. Add the oregano, chorizo, ketchup. Gently mix and form into a patty. Lightly coat the burger in a little olive oil, place on a baking tray and grill for 4 minutes each side.
Cook the corn in boiling water for about 4 minutes.
To prepare the salad, in a mixing bowl, add the lettuce, 1 tsp of olive oil and remaining balsamic vinegar. Mix well to coat.
Remove the burger to rest while lightly toasting the brioche for a minute on each side.
Spoon the red onion marmalade on top of the burger and place in the bun.
Serve the burger with the corn and salad on the side.