This juicy chorizo burger gets slathered with chimichurri, feta mayo, and stuffed with spicy jalapenos! Spiced sweet potato wedges are the perfect side for this Spanish-inspired dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased(ContainsSoy/Soja)
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Smoked Paprika-Garlic Blend
Arugula and Spinach Mix
Feta Cheese, crumbled(ContainsMilk/Lait)
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut sweet potatoes into 1/2-inch wedges, then add to a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl), then season with Smoked Paprika-Garlic Blend, salt and pepper. Toss to combine. 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 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 patties 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 mayo and feta in a small bowl. Add arugula and spinach mix to the large bowl and toss with 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.