Chorizo Burgers
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Chorizo Burgers

Chorizo Burgers

with Roasted 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.

Tags:
Discovery
Allergens:
Soy
Wheat
Milk
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 piece

Artisan Bun

(Contains Soy, Wheat, Milk)

2 piece

Russet Potato

½ cup

Mayonnaise

(Contains Egg, Mustard)

56 g

Spring Mix

1 piece

Lime

7 g

Cilantro

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Mexican Seasoning

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1240 kcal
Fat83 g
Saturated Fat16 g
Carbohydrate94 g
Sugar6 g
Dietary Fiber7 g
Protein33 g
Cholesterol123 mg
Sodium2120 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
Parchment Paper
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Medium Bowl
Large Bowl
Whisk

Instructions

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, half the Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, 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 cilantro-lime mayo
2

Meanwhile, finely chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Add mayo, cilantro, lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.

Form and cook patties
3

Add chorizo, panko, remaining Mexican Seasoning and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**

Toast buns
4

Meanwhile, 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!)

Make salad
5

Meanwhile, add 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.

Finish and serve
6

Spread some cilantro-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 cilantro-lime mayo alongside for dipping. Squeeze a lime wedge over salad and potato wedges, if desired.

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