with Roasted Wedges and Zesty Cilantro Mayo
The winning combo of chorizo sausage and cilantro meet in this Mexican-inspired burger. Crispy potato wedges and a wholesome green salad make for satisfying sides. Ingredients: Russet potato • 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) • 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) • Lemon • 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) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Chorizo Sausage, uncased
250 g
Artisan Bun
2 unit(s)
Russet Potato
2 unit(s)
Mayonnaise
8 tbsp
Spring Mix
56 g
Cilantro
7 g
Lemon
1 unit(s)
Panko Breadcrumbs
0.33 cup
Mexican Seasoning
8 g
Pepper
0.25 tsp
Oil
2 tbsp
Salt
0.375 tsp
Sugar
0.5 tsp
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Mexican Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil and one-quarter of the Mexican Seasoning per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, finely chop cilantro.
- Zest, then juice lemon.
- In a small bowl, add mayo, cilantro, lemon zest, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.
- In a medium bowl, add chorizo, panko, remaining Mexican Seasoning and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 servings).
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
- Meanwhile, halve buns.
- Add directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn.)
- Meanwhile, to a large bowl, add 2 tsp (4 tsp) lemon 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 spring mix, then toss to coat.
- Spread some zesty cilantro mayo onto bottom buns, then stack with patties and some salad. Close with top buns.
- Divide burgers, potato wedges and remaining salad between plates.
- Serve remaining zesty cilantro mayo alongside for dipping.
1280
kcal
Calories
84
g
Fat
17
g
Saturated Fat
92
g
Carbohydrate
7
g
Sugar
9
g
Dietary Fiber
35
g
Protein
130
mg
Cholesterol
2100
mg
Sodium
0.2
g
Trans Fat
1550
mg
Potassium
150
mg
Calcium
8
mg
Iron
made with a food processor
