Heat 2 tsp of the olive oil and the butter in a frying pan over a medium heat, add the chopped onion and sauté for 4 minutes, stirring frequently. Remove from the heat and set aside in a large bowl to cool.

Once the onion is cooled, add the pork mince, chopped chorizo, garlic, ground cumin and sweet smoked paprika to the bowl.  Mix well so that everything is evenly combined.

Divide the mixture to form 4 burgers.   Place the burgers on a plate and refrigerate until you’re ready to cook them.   Remove them from the fridge at least 30 minutes before you’re ready to cook.

When you’re ready to cook, heat a large frying pan or grill pan (we use our Le Creuset grill pan) over a high heat. If you like your buns toasted, drizzle each half with some olive oil and place face down in the hot pan and let them toast to your liking – make sure they don’t burn.   Remove and set aside while you cook the burgers.

Now to cook the burgers - heat 3 tsp of the olive oil in the pan and turn the heat down to medium. Season each side of the burgers with salt and freshly ground black pepper and then place them in the pan and cook them for 3.5 minutes on each side.