Bangin' Chorizo and Egg Breakfast Burger
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Bangin' Chorizo and Egg Breakfast Burger

Bangin' Chorizo and Egg Breakfast Burger

with Spicy Mayo Sauce and Potato Dippers

Breakfast for dinner is the name of the game, and this recipe is playing for keeps! Spiced chorizo sausage patties, golden runny yolk eggs, spicy mayo and crunchy tart pickles are stacked on toasted brioche buns to bring sunshine to your table. A side of paprika spiced potato wedges and chive dipping sauce make this a recipe for dinner time success!


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

2 unit


(Contains Egg)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

400 g

Yellow Potato

28 g

Spring Mix

7 g


90 mL

Dill Pickle, sliced

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

2 tbsp


(Contains Egg, Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories1190 kcal
Fat78 g
Saturated Fat25 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber6 g
Protein45 g
Cholesterol340 mg
Sodium2210 mg
Trans Fat1 g
Potassium1450 mg
Calcium450 mg
Iron7 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.


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


Roast potato dippers

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Line a baking sheet with parchment paper.Cut potatoes into 1/2-inch wedges.Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to prepared baking sheet. Season with salt and pepper. Toss to coat.Roast in the middle of the oven, flipping halfway, until tender and golden-brown, 25-27 min.


Meanwhile, thinly slice chives.Add mayo, spicy mayo, half the mustard, half the chives and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper. Stir to mix.Drain pickles.

Prep and  sear patties

Add chorizo, remaining chives, remaining Smoked Paprika-Garlic Blend and remaining mustard to a large bowl. Season with salt and pepper, then combine. Form mixture into two 5-inch wide patties (4 patties for 4 ppl). Lightly press a thumb halfway into each patty. (NOTE: Don't push all the way through.)When potatoes are halfway done, heat a medium non-stick pan (use large for 4 ppl) over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Reduce heat to medium. Pan-fry until golden brown and cooked through, 3-4 min per side.**

Finish patties and toast buns

Once patties are done, remove from heat. Sprinkle cheese over top. Cover and let stand until warmed through and slightly melted, 2-3 min.Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Toast in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)Transfer patties to a plate and cover to keep warm. Carefully wipe pan clean.

Cook eggs

While buns toast, reheat the same pan over medium-low.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. (NOTE: If preferred, pan-fry eggs with 1 tbsp oil instead of butter.)Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)

Finish and serve

Spread some spicy mayo sauce over top and bottom buns.Stack bottom buns with pickles, patties, eggs and spring mix. Close with top buns.Divide burgers and potato dippers between plates. Serve remaining spicy mayo sauce alongside for dipping.