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.
Ingredients
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
Parsley
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
170 mL
Roasted Peppers
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
4 tbsp
Mayonnaise
(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
Sugar*
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.)
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!)
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.
