This juicy chorizo burger gets slathered with chimichurri, feta mayo, and stuffed spicy jalapenos! Spiced sweet potato fries are the perfect side for this Spanish-inspired dinner!
Chorizo Sausage, uncased(ContainsSoy/Soja)
Brioche Buns(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Sweet Potato, wedges(ContainsSulphites/Sulfite)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Toss sweet potatoes with cumin-garlic blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While wedges roast, finely chop cilantro and parsley. Halve the tomatoes. Core, then finely dice the jalapeño. Combine chorizo, breadcrumbs and half the jalapeños in a medium bowl. Season with pepper. Form mixture into two 4-inch wide burger patties (4 patties for 4 ppl).
Add the parsley, cilantro, remaining jalapeño, vinegar and 1 tbsp oil (dbl for 4ppl) to a large bowl. Season with salt and pepper. Stir to combine. Add tomatoes and toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl) then the patties to the pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.**
While burgers cook, split buns in half and arrange them on another baking sheet, cut-side up. Toast buns in top of oven, until golden-brown, 2-3 min.
Stir together the mayo and feta in a small bowl. Add the arugula to the large bowl and toss with the chimichurri dressing. Spread each bottom bun with 1 tbsp of feta aioli, then top with patties and some dressed arugula. Serve with remaining arugula salad, sweet potato wedges and remaining feta aioli for dipping.