Sweet Chilli Chorizo Burgers- 4sp each

One of my favourite ‘treat’ meals when eating out is a good old dirty burger. Rather than going out and wasting (probably a weeks worth of) weeklies and over £10 on one of these naughty treats, I decided to try and make a burger which tasted just as good, but was a bit more sympathetic on the sp front!


These burgers, adapted from James vs Burgers are absolutely delicious and in no way taste like a diet burger!! Serving them with Warburton’s thins make them even better as they aren’t too ‘bready’ and you can taste every single ingredient in there. I would have never thought when I started WW that I could have burger and chips for tea never mind for so few points but VOILA! On WW you can have anything!!

When I make these burgers for me and the OH, I make eight burgers and once cooked, freeze any that we don’t eat (the OH has two and I have one). I then add my accompaniments according to how many points I have left for the day.

This usually means I have one burger in a Warburton’s thin with cheese, onion and salad and BNS fries.


Makes 8 Burgers = 4sp for each burger

500g lean pork mince (5%, I got mine from Tesco)

50g chorizo sausage, peeled and roughly chopped

1 onion

2 cloves of garlic

3 tablespoons sweet chilli sauce

1 tsp dried coriander leaf

Pinch of cayenne pepper and paprika

Sprinkle of crushed chillies (optional)

1 egg

1 slice of bread

Salt and pepper

Serving Suggestions

2 x Warburton’s thins (or Kingsmill Burger Thins each thin is 3sp each)

Slices of Cheese (I used Aldi’s Tex Mex Slices)

Slice of Red Onion/Tomato

Salad Leaves

Butternut Squash Chips (0pp) or Sweet Potato Fries (remember to point!)

0pp Coleslaw (recipe coming up!!)


Pre heat your oven to 200 degrees.

If you are having Butternut Squash or Sweet Potato fries with your burgers, peel, slice, par boil for 6 minutes and drain, pop on a baking tray, sprinkle with salt, pepper and paprika, spray with 1kal and get ready to whack in the oven.

Then peel and roughly cut your onion into chunks then throw into the food processor and blitz with your chorizo and garlic. Then pop the contents of the mixer into a large bowl and add your mince, sweet chilli sauce, coriander leaf, cayenne pepper, paprika, crushed chillies (if using) and egg. Season well. Get your hands in there and give a good mix together.

Pop the bread in the food processor and whizz up until you have fine breadcrumbs and add these to the burger mix. Once nicely combined, divide your mixture into eight even balls and form into burger patties.

At this point pop the fries of your choice into the oven for 20 minutes. Then arrange your burgers onto an oven tray and after your fries have been in the oven for 20 minutes, pop the burgers into for another 20 minutes. If you are using cheese, pop your slice of cheese on each burger and pop back in the oven for a few minutes.

Once your fries and burgers are cooked you can begin to construct your burger. I warmed my Warburton’s thins in the toaster and then spread the inside with a little sweet chilli sauce. Then I popped the burger, cheese, red onion, salad (and of course tomato ketchup) on! I served my burger with the butternut squash chips and salad (with balsamic). I’ve also made this a few times with sweet potato fries which are delicious but be sure to add the sp’s!


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15 thoughts on “Sweet Chilli Chorizo Burgers- 4sp each

  1. Kellie says:

    Hi are you able to leave the pro points value on at all aswell please or a way of finding them out. It’s only that I prefer pro pointing :0) many thanks

    • Laura says:

      Hey Kellie, I am leaving them on where I can so it will state the smart points value and the previous propoints value. This one was 4pp per burger and is now 4sp per burger 😊

  2. carole says:

    ive made these burgers twice this week! they are so delicious and a big hit with my family….would I be able to freeze the raw burgers? x

    • Laura says:

      Hi Jenny, I would thoroughly defrost them and pop them in the oven on 180c until cooked through. They would better better frozen before cooked though and then defrosted and cooked in the oven x

  3. Jackie says:

    These are are firm favourite, made these when i had friends round, took a plate full out side and came back in for some more and the 0sp coleslaw when i came back out they had gone! Xx

  4. Karen Blair says:

    I love this recipe and have used it many, many times. I had some pork mince to use but didn’t want burgers (had them last night) so I’ve just made up this recipe and made it into meatballs instead. Made a quick tomato pasta sauce with tinned toms, herbs, onion etc. It was out of this world. P.s. cheat trick, blitz the chorizo with garlic and frozen onions (I always have red sliced frozen onions for stir fry) instead of peeling and chopping. It comes out like a crumb and so easier to mix in. I made a little extra onion and chorizo crumb for the base of my tomatoe sauce, but I’m not counting at the minute so unsure how many extra pints would be.

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