Chorizo Burgers

Name: Chorizo Burgers with Chipotle Mayo
Total time: 20 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Chorizo Sausage, uncased; 2 unit(s) Artisan Bun; 1 unit(s) Sweet Bell Pepper; 56 g Onion, sliced; 56 g Spring Mix; 2 unit(s) Mini Cucumber; 1 unit(s) Lime; 2 tbsp Chipotle Sauce; 8 g Mexican Seasoning; ⅓ cup Panko Breadcrumbs; 2 tbsp Mayonnaise; ¼ tsp Sugar*; 1.5 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Chipotle Mayo

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A caliente combo of chorizo sausage and smoky chipotle meet in this Mexican-inspired burger! Sweet peppers and zesty onions make the perfect burger toppers.

Tags:

Quick

Allergens:

Soja

•Hvede

•Milk

•Egg

•Senf

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 Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Artisan Bun

1 unit(s)

Sweet Bell Pepper

56 g

Onion, sliced

56 g

Spring Mix

2 unit(s)

Mini Cucumber

1 unit(s)

Lime

2 tbsp

Chipotle Sauce

8 g

Mexican Seasoning

⅓ cup

Panko Breadcrumbs

2 tbsp

Mayonnaise

Not included in your delivery

¼ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories830 kcal

Fat49 g

Saturated Fat12 g

Carbohydrate69 g

Sugar14 g

Dietary Fiber7 g

Protein32 g

Cholesterol95 mg

Sodium1570 mg

Trans Fat0.1 g

Potassium950 mg

Calcium150 mg

Iron6.5 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

•Large Non-Stick Pan

•Measuring Spoons

•Small Bowl

•Medium Bowl

•Large Bowl

•Whisk

Cooking Steps

Before starting, preheat your broiler to high.
Wash and dry all produce.
Heat a large non-stick pan over medium-high.
Meanwhile, core, then cut pepper into 1/4-inch slices.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
Remove from heat.
Transfer veggies to a plate, then cover to keep warm.

Meanwhile, thinly slice cucumbers.
Halve, then juice lime.
In a small bowl, add mayo, chipotle sauce and 1 tsp (2 tsp) lime juice. Season with pepper, then stir to combine. (NOTE: This is your chipotle mayo!)

In a medium bowl, add chorizo, panko, Mexican Seasoning and 1/8 tsp (1/4 tsp) salt. Season with pepper, then combine.
Form mixture into 2 (4) 5-inch-wide patties.

Reheat the same pan (from step 1) over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.** (TIP: Don't overcrowd the pan; cook patties in 2 batches, if needed!)

Meanwhile, halve buns.
Arrange buns directly on the middle rack of the oven, cut-sides up. Toast for 2-3 min, until golden. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, in a large bowl, add 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
Add cucumbers and spring mix, then toss to coat.