Chorizo Burgers
with Chipotle Mayo
A caliente combo of chorizo sausage and smoky chipotle meet in this Mexican-inspired burger! Sweet peppers and zesty red onions make the perfect burger toppers.
The quantities provided above are averages only.
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
Brioche Bun
(Contains Egg, Wheat)
160 g
Sweet Bell Pepper
56 g
Onion, chopped
56 g
Spring Mix
132 g
Mini Cucumber
1 unit
Lime
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 tbsp
Mexican Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Sugar*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice cucumbers.Juice half the lime. Cut remaining lime into wedges.Add mayo, chipotle sauce and 1 tsp (2 tsp) lime juice to a small bowl. Season with pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with half the Mexican Seasoning, salt and pepper. Cook, stirring often, until fragrant, 30 sec. Remove from heat. Transfer veggies to a plate, then cover to keep warm.
Meanwhile, add chorizo, panko, remaining Mexican Seasoning and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form chorizo mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.** (TIP: Don't overcrowd the pan; cook patties in 2 batches, if needed!)
Meanwhile, halve buns. Arrange buns directly on the middle rack of the oven, cut-side up. Toast until golden-brown, 2-3 min. (TIP: Keep your eye on buns so they don't burn!)Meanwhile, add 2 tsp (4 tsp) lime juice, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumbers and spring mix, then toss to coat.
Spread chipotle mayo onto buns.Stack patties and some of the veggies onto bottom buns. Close with top buns. Divide burgers, salad and remaining veggies between plates. Squeeze a lime wedge over top, if desired.
