with Sweet Peppers and Chipotle Mayo
A caliente combo of chorizo sausage and smoky chipotle meet in this Mexican-inspired burger! Crispy bacon, sweet peppers and zesty onions make the perfect burger toppers. Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Sweet bell pepper • Cucumber • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Limes • Yellow onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Bacon Strips
100 g
Artisan Bun
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Onion, sliced
56 g
Spring Mix
56 g
Mini Cucumber
2 unit(s)
Lime
1 unit(s)
Chipotle Sauce
2 tbsp
Mexican Seasoning
8 g
Panko Breadcrumbs
0.33 cup
Mayonnaise
2 tbsp
Sugar
0.25 tsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat your broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe out pan.
- Meanwhile, cut bacon strips in half crosswise.
- Reheat the pan (from step 1) over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard bacon fat from the pan. Carefully wipe the pan clean.
- Thinly slice cucumbers.
- Halve, then juice lime.
- In a small bowl, add mayo, chipotle sauce and 1 tsp (2 tsp) lime juice. Season with pepper, then stir to combine. (NOTE: This is your chipotle mayo!)
- In a medium bowl, add chorizo, panko, Mexican Seasoning and 1/8 tsp (1/4 tsp) salt. Season with pepper, then combine.
- Form mixture into 2 (4) 5-inch-wide patties.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.** (TIP: Don't overcrowd the pan; cook patties in 2 batches, if needed!)
- Meanwhile, halve buns.
- Arrange buns directly on the middle rack of the oven, cut-sides up. Toast for 2-3 min, until golden. (TIP: Keep your eye on them so they don't burn!)
- Meanwhile, in a large bowl, add 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add cucumbers and spring mix, then toss to coat.
- Spread chipotle mayo onto buns.
- Stack some veggies, then a patty onto bottom buns. Top with bacon and close with top buns.
- Divide burgers, salad and remaining veggies between plates.
If you've opted to add bacon, cut strips in half crosswise. Carefully wipe the pan from step 1 clean. Reheat the pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Use the same pan to cook patties in step 4.
Top burgers with bacon when you assemble them.
1080
kcal
Calories
75
g
Fat
21
g
Saturated Fat
68
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
35
g
Protein
125
mg
Cholesterol
2060
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
with Quick-Cook Mashed Potatoes and Buttery Veggies