Carb Smart Jalapeño Popper Chorizo Bunless Burgers

Name: Carb Smart Jalapeño Popper Chorizo Bunless Burgers with Fresh Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 250 g Chorizo Sausage, uncased; 2 unit(s) Tomato; 113 g Spring Mix; ½ unit(s) Red Onion; 1 unit(s) Jalapeño; 0.17 cup Panko Breadcrumbs; ¼ cup Cheddar Cheese, shredded; 2 unit(s) Cream Cheese; 2 tbsp Spicy Mayo; 2 tbsp White Wine Vinegar; 1.5 tbsp Oil*; 1 tsp Sugar*; 0.38 tsp Salt*; 0.13 tsp Pepper*

with Fresh Salad

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Bun-less burgers are getting a zesty twist. For this carb-smart meal, we stuffed juicy chorizo patties with a decadent mix of cream cheese, jalapeños and cheddar. We added spring mix, quick-pickled veg, tomatoes and a drizzle of spicy mayo for balance.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red onion • Jalapeno pepper • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).

Tags:

Spicy

•Carb Smart

Allergens:

Wheat

•Milk

•Egg

•Mustard

•Sulphites

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Tomato

113 g

Spring Mix

½ unit(s)

Red Onion

1 unit(s)

Jalapeño

0.17 cup

Panko Breadcrumbs

¼ cup

Cheddar Cheese, shredded

2 unit(s)

Cream Cheese

2 tbsp

Spicy Mayo

2 tbsp

White Wine Vinegar

Not included in your delivery

1.5 tbsp

Oil*

1 tsp

Sugar*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories680 kcal

Fat53 g

Saturated Fat18 g

Carbohydrate23 g

Sugar11 g

Dietary Fiber3 g

Protein30 g

Cholesterol130 mg

Sodium1440 mg

Trans Fat0.5 g

Potassium950 mg

Calcium200 mg

Iron3 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

•Small Bowl

•Measuring Spoons

•Medium Bowl

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Thinly slice tomatoes. Season with salt.
Peel, then slice half the onion (use whole onion for 4 servings) into 1/4-inch rounds. Separate onion into rings.
Thinly slice half the jalapeño into 1/4-inch rounds, removing seeds for less heat. Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños!)

To a small pot, add vinegar, jalapeño rounds, onion rings, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt.
Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
Remove from heat. Transfer pickled jalapeños and onions, including liquid, to a small bowl.
Set aside in the fridge to cool.

Meanwhile, in another small bowl, combine chopped jalapeños, cream cheese and half the cheddar cheese. (NOTE: This is your patty filling.)
In a third small bowl, combine spicy mayo and 1 tsp (2 tsp) water. (NOTE: This is your spicy mayo drizzle.)

To a medium bowl, add chorizo, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
Form into 4 (8) 4-inch-wide patties. Divide patty filling between 2 (4) patties, then top with remaining patties.
Firmly pinch edges of patties together to seal in filling, then gently reshape into 4-inch-wide patties.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Sear for 2-3 min per side, until golden.
Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.
Bake in the top of the oven for 6-9 min, until cooked through.**

Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add spring mix to the dressing, then toss to coat.
Drain pickled jalapeños and onions, then discard remaining pickling liquid.
Divide salad between plates.
Top with tomatoes, patties and pickled jalapeños and onions.
Drizzle spicy mayo over top.

If you've opted to get chorizo, prep and cook in the same way the recipe instructs you to prep and cook beef.**