Cheesy Chorizo and Beef Burger
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Cheesy Chorizo and Beef Burger

Cheesy Chorizo and Beef Burger

with salad and sweet potato fries

The juicy cheeseburger contains both beef and chorizo, for a meal that's mighty meaty. A paprika aioli and sweet potato fries accompany, along with a fresh side salad for a touch of nutritiousness!

Total Time25 minutes
Cooking Time30 minutes


Serving amount

100 grams


(Contains Milk)

240 grams

Beef Mince

50 grams

Grated Cheese

(Contains Milk)

1 sachet(s)


(Contains Egg, Mustard)

2 sachet(s)


(Contains Mustard)

1 pack(s)


(Contains Wheat)

2 unit(s)

Brioche Buns

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

40 grams

Salad Leaves

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

2 unit(s)

Sweet Potato

1 unit(s)


1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)5028 kJ
Energy (kcal)1202 kcal
Fat61 g
of which saturates21 g
Carbohydrate109.1 g
of which sugars27.7 g
Dietary Fiber0 g
Protein54.4 g
Cholesterol0 mg
Salt4.41 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.


Baking Sheet with Baking Paper
Pan with Lid


Make the Fries
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Cut the sweet potatoes lengthways into 1cm slices, then into 1cm fries (no need to peel).
  • Pop onto a lined baking tray.
  • Toss with oil, salt, pepper and half the paprika. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 20-25 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary. You want them well spaced out to achieve a crispy finish.

Form the Burgers
  • Chop the diced chorizo as finely as you're able.
  • In a large bowl, combine the breadcrumbs with 2 tbsp water and ¼ tsp salt (double both for 4p).
  • Add the beef mince and half the chorizo.
  • Season with pepper and mix everything together by hand.
  • Roll into evenly-sized balls, then form into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: The burgers will shrink a little during cooking.

Fry the Burgers
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the burgers until browned on the outside and cooked through, 12-15 mins.
  • Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Burgers are cooked when no longer pink in the middle. 
  • Once cooked, remove the pan from the heat and place some cheese on top of each burger.
  • Cover the pan and set aside (off the heat) until the cheese has melted, 3-4 mins.
Caramelise the Onion
  • Meanwhile, halve, peel and thinly slice the onion.
  • Place a pot over medium-high heat with a drizzle of oil.
  • Once hot, add the onion, season with salt and pepper and fry until soft stirring occasionally, 4-5 mins. 
  • Add the remaining chorizo to the pot and cook for another 4-5 mins, stirring until the onion is caramelised.
  • Add half the balsamic glaze and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.
Finishing Touches
  • Pop the buns into the oven to warm, 2-3 mins.
  • Meanwhile, mix the remaining paprika with the aioli.
  • Thinly slice the tomato.
  • Reserve a few salad leaves and two tomato slices (double for 4p) for the burgers.
  • Toss the remaining salad leaves with remaining tomato, remaining balsamic glaze, a drizzle of oil, salt and pepper.
Assemble and Serve
  • To assemble the burgers, spread a spoonful of paprika aioli over each base bun.
  • Top with the reserved leaves, tomato slices, cheesy chorizo and beef burger and caramelised onion and chorizo.
  • Sandwich closed with the top bun
  • Serve with sweet potato fries, salad and remaining aioli alongside.