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Spanish Chorizo Burger

Spanish Chorizo Burger

With Chimichurri, Feta Aioli and Sweet Potato Wedges

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This juicy chorizo burger gets slathered with chimichurri, feta mayo, and stuffed with spicy jalapenos! Spiced sweet potato fries are the perfect side for this Spanish-inspired dinner!

Tags:SpicyQuickEasy Clean-up

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


2 unit

Artisan Bun


1 unit


7 g


1 tbsp

Red Wine Vinegar


340 g

Sweet Potato

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Cumin-Garlic Blend

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

¼ cup

Panko Breadcrumbs


¼ cup

Feta Cheese


7 g


Not included in your delivery

2.25 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4644 kJ
Calories1110 kcal
Fat69 g
Saturated Fat16 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber10 g
Protein35 g
Cholesterol25 mg
Sodium1910 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut sweet potatoes into 1/2-inch wedges, then toss 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 the middle of the 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. (NOTE: We suggest using gloves when prepping 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 4 ppl) 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 4 ppl) then the patties to the pan. Pan-fry, until patties are golden-brown and cooked through, 4-5 min per side.**


While burgers cook, halve buns and arrange them on another baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 2-3 min.


Stir together the mayo and feta in a small bowl. Add the arugula and spinach mix to the large bowl and toss with the chimichurri dressing. Spread each bottom bun with 1 tbsp feta aioli, then top with patties and some dressed salad. Serve with remaining salad, sweet potato wedges and remaining feta aioli for dipping.