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Spanish Chorizo Burger

Spanish Chorizo Burger

with Chimichurri Salad, 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 wedges are the perfect side for this Spanish-inspired dinner!

Tags:SpicyEasy Clean-up
Allergens:Soy/SojaWheat/BléSulphites/SulfiteEgg/OeufMustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Chorizo Sausage, uncased

(ContainsSoy/Soja)

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

1 unit

Jalapeño

7 g

Parsley

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

340 g

Sweet Potato

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Smoked Paprika-Garlic Blend

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

7 g

Cilantro

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1070 kcal
Fat62 g
Saturated Fat14 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber10 g
Protein35 g
Cholesterol110 mg
Sodium1620 mg
Utensils
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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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.

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).

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.

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.**

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.

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.