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!
The quantities provided above are averages only.
Ingredients
100 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, Soya, Wheat May be present 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
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- 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.
- Chop the diced chorizo as finely as you're able.
- In a large bowl, combine the breadcrumbs with 2 tbsp water and ¼ tsp salt (double both for 4p).
- 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.
- 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.
- 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 onion is caramelised.
- Add half the balsamic glaze and a pinch of sugar. Cook until the balsamic has evaporated, 1-2 mins.
- 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 (double for 4p) for the burgers.
- Toss the remaining salad leaves with remaining tomato, remaining balsamic glaze, a drizzle of oil, salt and pepper.
- 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.
