• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Cut the sweet potatoes lengthways into 1cm slices, then into 1cm fries (no need to peel).
• Pop onto a lined baking tray.
• Toss with oil, salt, pepper and half the paprika. Spread out in a single layer.
• When the oven is hot, bake on the top shelf until golden, 20-25 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary. You want them well spaced out to achieve a crispy finish.

• Chop the diced chorizo as finely as you're able.
• In a large bowl, combine the breadcrumbs with 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
• Add the beef mince and half the chorizo.
• Season with pepper and mix everything together by hand.
• Roll into evenly-sized balls, then form into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: The burgers will shrink a little during cooking.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the burgers until browned on the outside and cooked through, 12-15 mins.
• Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Burgers are cooked when no longer pink in the middle. 
• Once cooked, remove the pan from the heat and place some cheese on top of each burger.
• Cover the pan and set aside (off the heat) until the cheese has melted, 3-4 mins.

• Meanwhile, halve, peel and thinly slice the onion.
• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, add the onion, season with salt and pepper and fry until soft stirring occasionally, 4-5 mins. 
• Add the remaining chorizo to the pot and cook for another 4-5 mins, stirring until the onions are caramelised.
• Add half the balsamic glaze and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.

• Pop the buns into the oven to warm, 2-3 mins.
• Meanwhile, mix the remaining paprika with the aioli.
• Thinly slice the tomato.
• Reserve a few salad leaves and two tomato slices (per 2P) for the burgers.
• Toss the remaining salad leaves with remaining tomato, remaining balsamic glaze, a drizzle of oil, salt and pepper.

• To assemble the burgers, spread a spoonful of paprika aioli over each base bun.
• Top with the reserved leaves, tomato slices, cheesy chorizo and beef burger and caramelised onion and chorizo.
• Sandwich closed with the top bun. 
• Serve with sweet potato fries, salad and remaining aioli alongside.