Spanish Chorizo Burger

Spanish Chorizo Burger

With Chimichurri, Feta Aioli and Sweet Potato Fries

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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!

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


2 unit

Brioche Buns

(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)

1 unit


7 g


7 g


1 tbsp

Red Wine Vinegar


340 g

Sweet Potato, wedges


4 tbsp


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

1 tbsp

Cumin-Garlic Blend

113 g

Cherry Tomatoes

56 g

Baby Arugula

¼ cup

Panko Breadcrumbs


¼ cup

Feta Cheese


Not included in your delivery

1 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1040 kcal
Fat63 g
Saturated Fat16 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber11 g
Protein35 g
Cholesterol50 mg
Sodium1650 mg
Instructionsarrow up iconarrow up icon
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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.