Beef and Chorizo Burger
with salad and fries
The quantities provided above are averages only.
Ingredients
90 grams
Chorizo
(Contains Milk)
240 grams
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, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
40 grams
Salad Leaves
125 grams
Cherry Tomatoes
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Sweet Potato
1 unit(s)
Onion
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, half the paprika, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- In a large bowl, combine the Worcester sauce and breadcrumbs.
- Add 2 tsp water and ¼ tsp salt (double both for 4p).
- Add the beef mince, chorizo, season with pepper and mix everything together with your hands.
- Roll into evenly-sized balls, then form into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
TIP: The burgers will shrink a little during cooking.
- Return the pan to medium-high heat with a drizzle of oil.
- Once oil is hot, fry the burgers until browned on the outside and cooked through, 10-12 mins. Turn them every 2-3 mins and lower heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
- When burgers are done, remove pan from heat.
- Place some cheese on top of each burger.
- Cover pan and set aside (off the heat) until the cheese melts, 3-4 mins.
While the burgers are frying, halve, peel and thinly slice the onion. Place a small pot over medium-high heat with a drizzle of oil. Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally. Add half the balsamic glaze and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.
- Pop the buns onto a baking tray.
- Warm in the oven, 1-2 mins.
- Meanwhile, mix the remaining paprika with aioli.
- Halve the tomatoes.
- Reserving a few salad leaves for the burger, toss the remaining salad leaves with the tomatoes, remaining balsamic glaze, drizzle of oil, salt and pepper.
TIP: Keep an eye on them so they don't burn!
- To assemble the burgers, spread a spoonful of aioli over each base bun.
- Top with the reserved leaves, chorizo and beef burger, tomato slices and caramelised onion. Close with the top bun.
- Serve with chips and salad alongside.
