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Green Chili Chorizo Burger

Green Chili Chorizo Burger

with Avocado Mayo and Fresh Tomato Salad

Grill
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This juicy chorizo burger is slathered with avocado mayo and topped with sweet peppers. A bright and fresh avocado-tomato salad is the perfect side for this Spanish-inspired dinner!

Tags:Spicy
Allergens:Soy/SojaWheat/BléMilk/LaitEgg/OeufSulphites/SulfiteMustard/MoutardeSesame/Sésame

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

2 unit

Artisan Bun

(ContainsWheat/Blé)

160 g

Poblano Pepper

113 g

Spring Mix

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Lime

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

2 tbsp

Italian Breadcrumbs

(ContainsSoy/Soja, Wheat/Blé, Milk/Lait, Sulphites/Sulfite, Sesame/Sésame)

113 g

Grape Tomatoes

1 unit

Avocado

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4310 kJ
Calories1030 kcal
Fat71 g
Saturated Fat17 g
Carbohydrate70 g
Sugar9 g
Dietary Fiber14 g
Protein35 g
Cholesterol25 mg
Sodium2050 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Bowl
Whisk
Medium Bowl
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Cut the pepper(s) in half, then remove the seeds. (NOTE: We suggest using gloves when prepping poblanos!) Halve the tomatoes. Peel, pit, then cut the avocado into 1/2-inch pieces. Zest, then juice the lime. Halve the buns.

2

Mix together the chorizo and 2 tbsp breadcrumbs (dbl for 4 ppl) in a large bowl. Form the chorizo mixture into two 4-inch wide burger patties (four patties for 4 ppl). Add burgers and peppers to grill. Close lid and grill burgers and peppers, flipping once, until peppers soften and patties are cooked through, 5-6 min per side.**

3

When the burgers are almost done, place the buns, cut-side down on the grill. Close lid and grill, until the buns are warmed through, 3-4 min. Transfer buns, burgers and peppers to a plate and cover to keep warm.

4

Scoop half the avocado into a small bowl and roughly mash with a fork. Stir the mayo, half the lime juice and lime zest into the bowl with the avocado. Season with salt and pepper. Set aside. Whisk together the remaining lime juice, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a medium bowl. Set aside.

5

Divide the avocado-mayo between buns. Top with the chorizo burger, then the grilled pepper. Finish with the top bun.

6

Add the spring mix, chopped avocado and tomatoes to the large bowl with the dressing. Toss to combine. Season with salt and pepper. Divide the green chili chorizo burgers and salad between plates. Sprinkle the feta cheese over the salad.