This juicy chorizo burger gets slathered with chimichurri, feta mayo, and stuffed spicy jalapenos! Spiced sweet potato fries 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.
250 g
Chorizo Sausage, uncased
2 unit(s)
Brioche Bun
1 unit(s)
Jalapeño
7 g
Cilantro
7 g
Parsley
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
340 g
Sweet Potato, fries
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
g
Cumin-Garlic Blend
113 g
Baby Tomatoes
56 g
Baby Arugula
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Toss sweet potatoes 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 middle of 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. 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 4ppl) 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 4ppl) then the patties to the pan. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.**
While burgers cook, split buns in half and arrange them on another baking sheet, cut-side up. Toast buns in top of oven, until golden-brown, 2-3 min.
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.