Chorizo, Kumara and Kumquat Chutney Burger


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I came up with a chorizo and sweet-potato burger for GBK, a New Zealand-owned burger company based in London, and it’s proven very popular. Here is a different version but it’s the same principle of spice and sweetness that makes it work so well.


  • 1 smallish orange kumara, about 200 g (6 ½ oz)
  • salt and pepper
  • 3 chorizo sausages (about 300 g/10 oz)
  • 2 ciabatta rolls, oven warmed
  • extra virgin olive oil
  • 3 tablespoons Kumquat and Pear Chutney
  • 1 handful rocket leaves


    Slice kumara into ½ cm (¼ in) thick slices and steam or boil until just cooked. Season well and put to one side.

    Halve chorizo lengthways or cut into 1 cm (½ in) rings. Heat a frying pan or barbecue and brown chorizo for 1 minute on both sides, taking care that they don’t burn. Split rolls and drizzle both halves with a little olive oil. Spread a little chutney on the bottom halves. Lay kumara on top, then rocket, chorizo, a good dollop of chutney and finally the lids.