For the pickle, thinly shred the cucumber length ways with a vegetable peeler, discarding the watery seeded centre and finely slice the red onion. Place the vinegar, sugar, salt and pepper into a small bowl, stir through the cucumber and onion and set to one side.

Place all the ingredients for the burger in a bowl and combine together with your hands. Divide the mixture into 4 equal portions and roll into balls.

Place the balls onto a piece of baking paper and press flat into 2 - 2 ½ cm thick round patties. Cover with a second piece of baking paper and leave to rest while you heat the Grillit.

Place the Grillit over a low to medium heat on the hob and allow it to heat for several minutes. Test the temperature by dropping a few drops of cold water onto the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handles at all times.

Once the Grillit is hot lightly grease the ribs with vegetable oil and place on the burgers.

Cook for 3 minutes before turning and cooking the other side for another 3 minutes.

Repeat this process flipping the burger onto the opposite angle of the ribs to create a cross pattern and cooking for 2 - 3 minutes.

Wrap the cooked burgers lightly in tin foil and leave to rest in a warm place while you toast the buns.

Toast the cut side of the bun halves on the Grillit for 2 - 3 minutes, cooking in two batches.

Build the burgers by spreading each bun base with mayonnaise, adding some shredded lettuce, a slice of tomato, the cooked burger, some of the pickle. Place on the bun top and serve.

Cook's Notes

Spanish cooking chorizo is a raw coarsely textured pork sausage with a smokey flavour, it is softer to the touch than the cooked variety. Cooking chorizo releases a spicy red oil when it is cooked which adds to the flavour of the burger.