Chorizo Burgers with Grilled Peppers
with Guacamole and Green Salad
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) • Tomatoes • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Sweet bell pepper • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Sweet Bell Pepper
56 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Crustaceans, Fish, Gluten, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Oats, Rye, Sesame, Barley May contain traces of: Mustard, Soy, Sulphites, Egg, Crustaceans, Fish, Peanuts, Triticale, Tree nuts)
3 tbsp
Guacamole
½ unit(s)
Lime
1 unit(s)
Tomato
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
-
Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
-
Quarter pepper, then core.
- Cut tomato into 1/2-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings).
- Halve buns.
- To a large bowl, add chorizo, breadcrumbs and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) four-inch-wide patties.
- Add patties and peppers to the grill. Close lid and grill 8-10 min per side, flipping once, until peppers soften and patties are cooked through.**
- Meanwhile, to a small bowl, add mayo, lime zest and half the lime juice. Season with salt and pepper, then stir to combine.
- To another large bowl, add remaining lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- When patties are almost done, place buns on the other side of the grill, cut-side down.
- Close lid and grill for 1-2 min until buns are toasted. (TIP: Keep an eye on buns so they don't burn!)
- Transfer buns, patties and peppers to a plate and cover to keep warm.
- Spread lime mayo over top and bottom buns.
- Stack bottom buns with peppers. patties and a dollop of guacamole. Close with top buns.
- To the bowl with dressing, add spring mix and tomatoes. Toss to combine. Season with salt and pepper.
- Divide chorizo burgers and salad between plates.
- Sprinkle feta over salad.
