Chorizo Burgers
with Spiced Wedges and Cilantro-Lime Mayo
A caliente combo of chorizo sausage and cilantro meet in this Mexican-inspired burger! Crispy potato wedges and a wholesome green salad make for satisfying sides.
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)
460 g
Russet Potato
½ cup
Mayonnaise
(Contains Egg, Mustard)
56 g
Spring Mix
1 unit
Lime
7 g
Cilantro
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Mexican Seasoning
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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.)
While potato wedges roast, finely chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Add mayo, cilantro, lime zest, 1 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) to small bowl. Season with pepper, then stir to combine.
Add chorizo, panko, remaining Mexican Seasoning and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.**
While patties cook, halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
While buns toast, add 2 tsp lime juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.
Spread some lime mayo onto bottom buns, then stack with patties and some salad. Close with top buns. Divide burgers, potato wedges and remaining salad between plates. Serve remaining lime mayo alongside for dipping. Squeeze a lime wedge over salad and potato wedges, if desired.
