1: Prepare the pickled red onions an hour or so ahead (ingredients listed overleaf). Put the onions into a small heatproof bowl. Combine the cider vinegar, sugar, mustard seeds and star anise in a small pan. Place over a medium heat on the hob to dissolve the sugar and bring to the boil. Immediately pour over the sliced onion and leave to cool. Once cooled, stir in the dill.

2: To prepare the burgers, heat the oil in a small pan, add the onion and fry gently for about 15 minutes until soft and caramelised. Tip into a large bowl and allow to cool.

3: Add the minced pork, chorizo, chilli, garlic and ground spices to the fried onion. Add the polenta, bicarbonate of soda, thyme and some salt and pepper. Mix thoroughly, bringing the mixture together with your hands.

4: Divide the burger mixture into 4 portions and flatten into patties. Lay on a tray, cover with cling film and place in the fridge to firm up for at least an hour.

5: For the salsa, place the peppers on the hot barbecue and cook, turning carefully, until the skin starts to blister and char; this will give the salsa a lovely smoky finish. Lift off the barbecue, place in a bowl and cover tightly with cling film. Allow to steam in the bowl for 5–10 minutes, then lift out. Peel away the skins from the peppers and remove the seeds; discard any juices. Cut the peppers and into 5mm dice and place in a bowl. Cut the tomatoes into similar-sized dice and add to the peppers.