Protein Swap | Chorizo & Cheddar Smash Burgers
with Watermelon Radish Slaw
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
Smash, as in smash hit. Pressing down on herby chorizo patties creates maximum quick-cooking coverage, so all that's needed is a topping of melted cheddar cheese for completion. On the bright side, literally, the slaw stars vibrant pink watermelon radish.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 150g Shredded cabbage
- 1 Watermelon radish
- 30ml Mayonnaise
- 30ml Apple cider vinegar
- 60g Grated cheddar
- 2 Artisan hamburger buns
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Spatula
Total Fat
52 g
Saturated Fat
15 g
Sodium
1020 mg
Total Carb
48 g
Sugars
6 g
Protein
36 g
Fibre
5 g
Preparation
Prepare the patties
- In a large bowl, combine the pork, all but a pinch of the spices and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through.
- Top with the cheese.
- Cook, partially covered, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the slaw & seasoned mayo
- Meanwhile, peel and quarter the watermelon radish; thinly slice.
- In a large bowl, combine the cabbage, watermelon radish, vinegar, a drizzle of oil and S&P.
- In a small bowl, combine the mayo, remaining spices and S&P.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms and slaw between your plates.
- Top each bun bottom with the seasoned mayo, a patty and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
