Protein Swap | Apple-BBQ Chorizo Burgers
with Honey-Mustard Slaw & Potato Wedges
Cooking time
20 minutes
Servings
4
Calories
870 /serving
These burgers hit the kiddos' sweet spot, with grated apple worked into all-chorizo patties. To boost the tastiness, there's a dash of BBQ sauce in the mayo schmear. Toasted buns come with a handful of slaw under the hood, and oven-crisped potatoes on the side.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Apple
- 900g Potatoes
- 300g Shredded cabbage
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Mayonnaise
- 30ml BBQ sauce
- 4 Artisan hamburger buns
- 24g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Barley • Eggs • Mustard • Soy • Wheat
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
40 g
Saturated Fat
9 g
Sodium
1860 mg
Total Carb
98 g
Sugars
16 g
Protein
34 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Prepare the patties
- Meanwhile, grate the apple; squeeze out any excess liquid.
- In a large bowl, combine the beef, apple, remaining spices and S&P.
- Form into 4 patties.
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Toast the buns
- In the same pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through.
Make the slaw
- In a medium bowl, combine the cabbage, vinaigrette and S&P.
Make the BBQ mayo & serve
- In a small bowl, combine the BBQ sauce and mayo.
- Divide the bun bottoms and potatoes between your plates.
- Top each bun bottom with the BBQ mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
