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!
Allergens:
Milk
•Egg
•Mustard
•Wheat
•Soya
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
90 grams
Chorizo
(Contains: Milk)
240 grams
Irish 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, Wheat, Soya May be present: Mustard, Lupin, Nuts, Sesame)
40 grams
Salad Leaves
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
2 unit(s)
Sweet Potato
1 unit(s)
Onion
1 unit(s)
Tomato
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)4945 kJ
Energy (kcal)1182 kcal
Fat58.9 g
of which saturates19.9 g
Carbohydrate111.1 g
of which sugars28.6 g
Dietary Fiber0.5 g
Protein52.7 g
Salt6.1 g
Potassium94.8 mg
Calcium4 mg
Iron0.1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- 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.
2
- Chop the diced chorizo as finely as you're able.
- In a large bowl, combine the breadcrumbs with 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- 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.
3
- 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.
4
- 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 onions are caramelised.
- Add half the balsamic glaze and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.
5
- 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 (per 2P) for the burgers.
- Toss the remaining salad leaves with remaining tomato, remaining balsamic glaze, a drizzle of oil, salt and pepper.
6
- 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.
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