Spanish Chorizo Burger
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Spanish Chorizo Burger

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!

Allergens:
Wheat
Sulphites
Egg
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit

Artisan Bun

(Contains Wheat)

1 unit

Jalapeño

7 g

Cilantro

7 g

Parsley

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

340 g

Sweet Potato

4 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

1 tbsp

Cumin-Garlic Blend

113 g

Cherry Tomatoes

56 g

Baby Arugula

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)4310 kJ
Calories1030 kcal
Fat61 g
Saturated Fat16 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber10 g
Protein35 g
Cholesterol35 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl
Large Non-Stick Pan
Small Bowl

Instructions

ROAST WEDGES
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges.Toss sweet potatoes 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.

PREP
2

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).

MAKE CHIMICHURRI DRESSING
3

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.

COOK BURGERS
4

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.**

TOAST BUNS
5

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.

FINISH AND SERVE
6

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.