Burger au chorizo
avec chimichurri, mayo à la feta et frites de patates douces
Ce savoureux burger au chorizo est rehaussé de chimichurri, de mayo à la feta et de jalapeños farcis! Les frites de patates douces, quant à elles, sont l’accompagnement idéal pour ce souper d’inspiration espagnole!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Chorizo, sans boyau
2 pièce(s)
Pain artisan
1 pièce(s)
Jalapeno
7 g
Coriandre
7 g
Persil
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
2 pièce(s)
Patate douce
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
g
Mélange cumin-ail
113 g
Petites tomates
56 g
Bébé roquette
¼ tasse(s)
Chapelure panko
(Contient Blé)
¼ tasse(s)
Feta, émietté
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Poivre*
1 cs
Huile*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
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.