Chorizo Burgers
with Roasted Wedges and Zesty Cilantro 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(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 unit(s)
Russet Potato
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
56 g
Spring Mix
7 g
Cilantro
1 unit(s)
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
Not included in your delivery
¼ tsp
Pepper*
2 tbsp
Oil*
0.38 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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 and one-quarter of the Mexican Seasoning 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.)
- Meanwhile, finely chop cilantro.
- Zest, then juice lemon.
- Add mayo, cilantro, lemon zest, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
- 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
- Meanwhile, halve buns.
- Add 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!)
- Meanwhile, add 2 tsp (4 tsp) lemon 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.
- Spread some zesty cilantro 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 zesty cilantro mayo alongside for dipping.