Put the chorizo and beef mince in a bowl and mix them together with your hands. When they are combined, shape them into 4 burgers. Put them in the fridge to chill for a couple of hours.
Heat a little oil in two frying pans.
In one pan, put the burgers. Cook them for a couple of minutes on one side. Turn them over and put the cheese on top of the side that has been cooked so it begins to melt. Cook for another couple of minutes.
In the other pan, gently break the quails eggs and fry them until the white has just set but so the yolk is still runny.
Toast the burger buns lightly under a grill.
Put the burgers together by putting some mayonnaise on the bread at the bottom, then some salad leaves, the burgers and cheese and finally the egg. Use a cocktail stick or bamboo skewer to hold the burgers together.
Nutritional information is approximate and a guideline only.