Beef and Chorizo Burger
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Beef and Chorizo Burger

with salad and fries

Allergens:
Milk
Egg
Mustard
Wheat
Soya
Sulphites
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

250 grams

Beef Mince

50 grams

Grated Cheese

(Contains Milk)

1 sachet(s)

Aioli

(Contains Egg, Mustard)

2 sachet(s)

Paprika

(Contains Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

40 grams

Salad Leaves

125 grams

Cherry Tomatoes

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

2 unit(s)

Sweet Potato

1 unit(s)

Onion

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)5123 kJ
Energy (kcal)1225 kcal
Fat61.8 g
of which saturates21.3 g
Carbohydrate111.9 g
of which sugars29 g
Dietary Fiber0 g
Protein55.7 g
Cholesterol0 mg
Salt4.43 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Instructions

1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
  • Pop the chips onto a large (lined) baking tray.
  • Drizzle with oil, half the paprika, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

2
  • In a large bowl, combine the Worcester sauce and breadcrumbs.
  • Add 2 tsp water and ¼ tsp salt (double both for 4p).
  • Add the beef mince, chorizo, season with pepper and mix everything together with your hands. 
  • Roll into evenly-sized balls, then form into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

TIP: The burgers will shrink a little during cooking.

3
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once oil is hot, fry the burgers until browned on the outside and cooked through, 10-12 mins. Turn them every 2-3 mins and lower heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. 
  • When burgers are done, remove pan from heat.
  • Place some cheese on top of each burger.
  • Cover pan and set aside (off the heat) until the cheese melts, 3-4 mins.
4

While the burgers are frying, halve, peel and thinly slice the onion. Place a small pot over medium-high heat with a drizzle of oil. Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally. Add half the balsamic glaze and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.

 

5
  • Pop the buns onto a baking tray.
  • Warm in the oven, 1-2 mins.
  • Meanwhile, mix the remaining paprika with aioli.
  • Halve the tomatoes.
  • Reserving a few salad leaves for the burger, toss the remaining salad leaves with the tomatoes, remaining balsamic glaze, drizzle of oil, salt and pepper.

TIP: Keep an eye on them so they don't burn!

6
  • To assemble the burgers, spread a spoonful of aioli over each base bun.
  • Top with the reserved leaves, chorizo and beef burger, tomato slices and caramelised onion. Close with the top bun
  • Serve with chips and salad alongside.