Spanish Chorizo Burger
with Chimichurri Salad, Feta Aioli and Sweet Potato Wedges
This juicy chorizo burger gets slathered with chimichurri, feta mayo, and stuffed with spicy jalapenos! Spiced sweet potato wedges 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
Artisan Bun
(Contains Soy, Wheat, Milk)
1 unit
Jalapeño
7 g
Parsley
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
340 g
Sweet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
113 g
Baby Tomatoes
56 g
Arugula and Spinach Mix
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch wedges, then add to a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl), then season with Smoked Paprika-Garlic Blend, salt and pepper. Toss to combine. 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. (NOTE: We suggest using gloves when prepping 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 parsley, cilantro, remaining jalapeño, vinegar and 1 tbsp oil (dbl for 4 ppl) 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 4 ppl) then the patties to the pan. Pan-fry, until patties are golden-brown and cooked through, 4-5 min per side.**
While patties cook, halve buns and arrange them on another baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 2-3 min.
Stir together mayo and feta in a small bowl. Add arugula and spinach mix to the large bowl and toss with chimichurri dressing. Spread each bottom bun with 1 tbsp feta aioli, then top with patties and some dressed salad. Serve with remaining salad, sweet potato wedges and remaining feta aioli, for dipping.
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