Spanish-Inspired Burger
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Spanish-Inspired Burger

Spanish-Inspired Burger

with 'Patatas Bravas' and Romesco Aioli

This meal is inspired by the flavours of Spain's popular tapas culture. Flavourful and slightly smoky beef burgers are topped with white cheddar, roasted red peppers and a zippy, romesco-inspired sauce. 'Patatas bravas' inspired potatoes are served alongside to complete a dish that is 'muy deliciosa!'


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

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Ground Beef

2 unit

Brioche Bun

(Contains Egg, Wheat)

280 g

Sous Vide Potatoes

56 g

Spring Mix

2 unit

Garlic, cloves

7 g


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

170 mL

Roasted Peppers

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

2 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp


2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1150 kcal
Fat76 g
Saturated Fat21 g
Carbohydrate70 g
Sugar12 g
Dietary Fiber7 g
Protein50 g
Cholesterol135 mg
Sodium1950 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.


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


Prep veggies

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp extra! Finely chop parsley. Peel, then mince or grate garlic. Drain roasted red peppers. Cut half the peppers into 1/4 inch slices. Finely chop remaining peppers. Drain potatoes, then pat dry with paper towels.

Roast potatoes

Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Toss to coat. Roast potatoes in the middle of the oven, tossing halfway through, until golden-brown and crispy, 15-17 min.

Form and cook patties

Add beef, breadcrumbs, remaining Smoked Paprika-Garlic Blend and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry one one side until golden, 4-5 min. Flip patties, then top with cheese. Cover and cook until cheese is melted and patties are cooked through, 4-5 min.** Remove from heat.

Make romesco aioli and salad dressing

Meanwhile, add mayo, sun-dried tomato pesto, parsley, chopped peppers, half the vinegar and 1 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. (note: This is your romesco aioli.)Add remaining vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your salad dressing.)

Toast buns

Halve buns. Arrange on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Add spring mix to the bowl with salad dressing. Toss to coat. Spread 1 tbsp romesco aioli over each top bun. Stack patties, remaining peppers and some salad on bottom buns. Close with top buns. Divide burgers, potatoes, and remaining salad between plates. Serve remaining romesco aioli alongside for dipping.