Spanish Chorizo Burger
With Chimichurri, Feta Aioli and Sweet Potato Wedges
This juicy chorizo burger gets slathered with chimichurri, feta mayo, and stuffed with spicy jalapenos! Spiced sweet potato fries are the perfect side for this Spanish-inspired dinner!
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
2 unit(s)
Artisan Bun
1 unit(s)
Jalapeño
7 g
Cilantro
7 g
Parsley
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Sweet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
g
Cumin-Garlic Blend
113 g
Baby Tomatoes
56 g
Baby Arugula
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Cut sweet potatoes into 1/2-inch wedges, then toss with cumin-garlic blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While wedges roast, finely chop cilantro and parsley. Halve the tomatoes. Core, then finely dice the jalapeño. Combine chorizo, breadcrumbs and half the jalapeños in a medium bowl. Season with pepper. Form mixture into two 4-inch wide burger patties (4 patties for 4 ppl).
Add the parsley, cilantro, remaining jalapeño, vinegar and 1 tbsp oil (dbl for 4ppl) to a large bowl. Season with salt and pepper. Stir to combine. Add tomatoes and toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl) then the patties to the pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.**
While burgers cook, split buns in half and arrange them on another baking sheet, cut-side up. Toast buns in the top of the oven, until golden-brown, 2-3 min.
Stir together the mayo and feta in a small bowl. Add the arugula to the large bowl and toss with the chimichurri dressing. Spread each bottom bun with 1 tbsp of feta aioli, then top with patties and some dressed arugula. Serve with remaining arugula salad, sweet potato wedges and remaining feta aioli for dipping.
