Chorizo Burgers

Name: Chorizo Burgers with Aioli and a Green Salad
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 3 ounce Dried Chorizo; 10 ounce Ground Beef; ¼ cup Monterey Jack Cheese; 2 tablespoon Mayonnaise; 1 teaspoon Smoked Paprika; 5 teaspoon Sherry Vinegar; 2 unit Brioche Buns; 2 ounce Mixed Greens; 2 teaspoon Vegetable Oil; 2 teaspoon Olive Oil; ¼ teaspoon Sugar; Salt; Pepper

with Aioli and a Green Salad

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Calling all carnivores: our chefs doubled down on the meat in these hamburger patties, weaving cubes of chorizo into the ground beef. In other words, that’s meat mixed with more meat—need we say more? Well, we do have to let everyone know about the accents that give this dish some tasty, Spanish-style flair, like a smoked paprika aioli and a sherry vinegar–dressed salad.

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

3 ounce

Dried Chorizo

(Contains: Milk)

10 ounce

Ground Beef

¼ cup

Monterey Jack Cheese

(Contains: Milk)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Smoked Paprika

5 teaspoon

Sherry Vinegar

2 unit

Brioche Buns

(Contains: Wheat)

2 ounce

Mixed Greens

Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4017 kJ

Calories960 kcal

Fat68 g

Saturated Fat23 g

Carbohydrate44 g

Sugar6 g

Dietary Fiber2 g

Protein45 g

Cholesterol195 mg

Sodium1660 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.

Utensils

•Large Bowl

•Medium Pan

•Small Bowl

•Large Pan

Instructions

PDF

Wash and dry all produce. Cut chorizo into very small cubes (about ¼ inch).

Place chorizo and beef in a large bowl. Blend together evenly with your hands, then shape into two round patties, each between ⅓ and ½ inch thick, or a little wider than the buns. Season all over with plenty of salt and pepper.

Heat a large drizzle of oil in a medium pan over medium-high heat. Once hot, add patties. Cook until browned on outside and just at desired doneness on inside, 3-5 minutes per side. Sprinkle each patty with cheese, turn off heat, and cover pan with a lid or foil. Let cheese melt, about 2 minutes. Remove from pan; set aside on a plate.

In a small bowl, stir together mayonnaise, ½ tsp smoked paprika, and 1 tsp vinegar (save the rest for the next step). Season with salt and pepper. TIP: We sent more paprika; feel free to use the extra for additional smoky flavor.

In another large bowl, use a fork or whisk to mix together remaining vinegar, a large drizzle of olive oil, and ¼ tsp sugar, making sure to dissolve sugar. Season with salt and pepper.

Split buns in half. (TIP: If you have an extra moment, toast the buns in a toaster or toaster oven.) Spread aioli over cut sides. Fill with patties. Place spring mix in bowl with dressing and toss to lightly coat. Divide burgers and salad between plates, adding a little bit of salad to the burgers, if you like.