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Bodega-Inspired Chorizo Burgers
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Bodega-Inspired Chorizo Burgers

Bodega-Inspired Chorizo Burgers

with Herby Cream Cheese and Potato Wedges

Breakfast flavours from the bodega bring the fun to your family's dinner table. Cream cheese gets the deli treatment with minced green onions and dill-garlic seasoning, while artisan buns get a brush of garlic butter!

Allergens:
Egg
Wheat
Milk
Barley
Rye
Sesame
Soy
Oats

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

350 g

Yellow Potato

2 unit(s)

Brioche Bun

(Contains Egg, Wheat)

95 g

Tomato

2 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)

Green Onion

1 tbsp

Garlic Puree

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tsp

Dill-Garlic Spice Blend

28 g

Spring Mix

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

½ tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories960 kcal
Fat52 g
Saturated Fat22 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber6 g
Protein42 g
Cholesterol151 mg
Sodium1600 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
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan
Silicone Brush
Saucepan

Instructions

Prep and roast potato wedges
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and make herby cream cheese
2

Meanwhile, halve green onion lengthwise, then thinly slice. Cut tomato into 1/4-inch rounds. Season with salt and pepper. Add cream cheese, sour cream, remaining Dill-Garlic Spice Blend and green onions to a small bowl. Season with salt and pepper, then stir to combine.

Form patties
3

Add chorizo, breadcrumbs, half the garlic puree and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!) Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Cook patties
4

Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches, if needed.) Pan-fry until cooked through, 5-6 min per side.** Transfer to a plate, then cover to keep warm.

Make garlic butter and toast buns
5

Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Add remaining garlic puree to melted butter. Season with salt and pepper, then stir to combine. Halve buns. Arrange on another unlined baking sheet, cut-side up. Brush garlic butter onto cut sides. Toast buns in the top of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Spread some herby cream cheese onto buns. Stack spring mix, patties and tomatoes on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining herby cream cheese alongside for dipping.