Beef Patty Melts
with sweet potato wedges & slaw- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Tree nuts
- Fish
- Wheat
- Gluten
- Crustaceans
- Peanuts
This savoury sandwich is spicy, cheesy and bursting with flavour! But don't forget the sides! Oven-roasted, applewood-spiced sweet potato wedges and creamy dill-garlic slaw are delicious on their own, and together it's a taste explosion!
Ingredients
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 tbsp
Chipotle Sauce
(Contains: Soy, Milk, Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Fish, Wheat, Gluten, Crustaceans)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Fish, Wheat, Gluten, Crustaceans)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Sweet Potato
56 g
Green Cabbage, shredded
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Milk, Tree nuts, Wheat, Peanuts)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Sesame, Soy, Sulphites, Milk, Tree nuts, Wheat, Peanuts)
2 tbsp
Garlic-Breadcrumb Spice Blend
(Contains: Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Fish)
1 tbsp
Red Wine Vinegar
(May be present: Mustard, Sesame, Soy, Egg, Milk, Tree nuts, Fish, Wheat)
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch-thick wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with half the Applewood Smoke Spice, salt and pepper, then toss to coat.
- Roast on the middle rack for 22-28 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks, switching baking sheet positions halfway through.)
- Meanwhile, halve buns.
- To a large bowl, add half the mayo, Dill-Garlic Spice Blend, half the vinegar (use all for 4 portions), 2 tsp (4 tsp) oil and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then stir to combine.
- Add cabbage, then toss to combine.
- In a small bowl, combine remaining mayo and chipotle sauce.
- To a medium bowl, add chorizo, Garlic-Breadcrumb Spice Blend, remaining Applewood Smoke Spice and 1/4 tsp (1/2 tsp) salt.
- Season with pepper, then combine.
- Form mixture into two 4-inch-wide patties (4 patties for 4 portions).
- Lightly press a thumbprint halfway into each patty. (NOTE: Don't push all the way through!)
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high heat.*
- When the pan is hot, add patties. Cook for 4-5 min per side, until cooked through.**
- Remove the pan from heat, then top patties with cheese. Cover the pan loosely with foil to melt cheese.
- Meanwhile, directly on the top rack of the oven, arrange buns, cut-side up.
- Toast for 3-4 min, until golden-brown. (TIP: Keep your eye on buns so they don't burn!)
- Spread chipotle mayo over buns.
- Stack patties and some slaw on bottom buns. Close with top buns.
- Divide sweet potato wedges, remaining slaw and patty melts between plates.
- Enjoy!
