With a couple of changes.
Remove the skin from 2 chorizo sausages, place in a food processor with 500gr of beef mince and some salt and pepper. Process until smooth.
The beetroot relish.... drain and crush 420gr can of beetroot, place in saucepan, add 2/ 3 cup of balamic vinegar and 2/ 3 cup of brown sugar. Bring to the boil and then simmer until relish thickens, about 15 mins.
Cook the burgars, l weigh mine on the scales so that they are the same size, looks good and they cook at the same time.
Putting them together...... This is where l started playing. spread a slice of crusty sour dough bread with Tzatziki, add some baby spinach leaves and sliced avocado, pop the burgars on top and serve with beetroot relish.