By Peter Gordon
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.
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