Place sliced bread on a small plate. Pour over milk. Let stand for 2 mins, then squeeze out excess. Tear into small pieces and place in a large bowl. Add mince, parsley and paprika. Season. Use your hands to combine, then divide into 4 portions and shape each portion into 11cm-wide patty.

Heat half the oil in a large frying pan over medium-high heat. Cook capsicum for 5-6 mins or until tender and lightly charred. Transfer to a plate. Cook onion, stirring, for 3 mins or until tender and lightly charred. Transfer to a plate. Wipe pan clean with paper towel. Heat remaining oil in pan. Cook chorizo for 2-3 mins or until browned and crisp. Transfer to a plate. Reduce heat to medium. Cook patties for 4-5 mins each side or until cooked through.

Spread roll bases with half the aioli and divide among plates. Top with one-third of the salad leaves, the chorizo and half the capsicum and onion. Top each with a patty, a little more onion, the remaining aoli and the roll tops. Toss the remaining capsicum, onion and salad leaves in a large bowl. Serve burgers with salad and fries.