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Spanish Chorizo Burger
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Spanish Chorizo Burger

Spanish Chorizo Burger

with Chimichurri Salad, Feta Aioli and Sweet Potato Wedges

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!

Tags:
Spicy
Easy Clean-up
Allergens:
Soy
Wheat
Milk
Sulphites
Egg
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

1 unit

Jalapeño

7 g

Parsley

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

340 g

Sweet Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Smoked Paprika-Garlic Blend

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

7 g

Cilantro

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1070 kcal
Fat62 g
Saturated Fat14 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber10 g
Protein35 g
Cholesterol110 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl
Large Non-Stick Pan
Small Bowl

Instructions

Roast wedges
1

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.

Prep
2

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).

Make chimichurri dressing
3

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.

Cook patties
4

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.**

Toast buns
5

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.

Make aioli and serve
6

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.