Bodega-Inspired Chorizo Burgers
with Herby Cream Cheese and Potato Wedges
Breakfast flavours from the bodega bring the fun to your family's dinner table. Cream cheese gets the deli treatment with minced green onions and dill-garlic seasoning, while artisan buns get a brush of garlic butter!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
350 g
Yellow Potato
2 unit(s)
Brioche Bun
(Contains Egg, Wheat)
95 g
Tomato
2 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Green Onion
1 tbsp
Garlic Puree
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tsp
Dill-Garlic Spice Blend
28 g
Spring Mix
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
½ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, halve green onion lengthwise, then thinly slice. Cut tomato into 1/4-inch rounds. Season with salt and pepper. Add cream cheese, sour cream, remaining Dill-Garlic Spice Blend and green onions to a small bowl. Season with salt and pepper, then stir to combine.
Add chorizo, breadcrumbs, half the garlic puree and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!) Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches, if needed.) Pan-fry until cooked through, 5-6 min per side.** Transfer to a plate, then cover to keep warm.
Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Add remaining garlic puree to melted butter. Season with salt and pepper, then stir to combine. Halve buns. Arrange on another unlined baking sheet, cut-side up. Brush garlic butter onto cut sides. Toast buns in the top of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some herby cream cheese onto buns. Stack spring mix, patties and tomatoes on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining herby cream cheese alongside for dipping.
