Spanish Chorizo Burger
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Spanish Chorizo Burger

Spanish Chorizo Burger

With Chimichurri, Feta Aioli and Sweet Potato Wedges

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!

Allergens:
Sulphites
Egg
Mustard
Wheat
Milk

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Artisan Bun

1 unit(s)

Jalapeño

7 g

Cilantro

7 g

Parsley

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Sweet Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

g

Cumin-Garlic Blend

113 g

Baby Tomatoes

56 g

Baby Arugula

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

¼ tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Salt*

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Nutrition Values

Calories670 kcal
Fat58 g
Saturated Fat13 g
Carbohydrate14 g
Sugar3 g
Dietary Fiber2 g
Protein20 g
Cholesterol95 mg
Sodium1170 mg
Trans Fat0.1 g
Potassium600 mg
Calcium20 mg
Iron1.5 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

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

Instructions

ROAST WEDGES
1

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.

PREP
2

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).

MAKE CHIMICHURRI DRESSING
3

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.

COOK BURGERS
4

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.**

TOAST BUNS
5

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

FINISH AND SERVE
6

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.