Protein Swap | Easy Roasted Garlic Chorizo Burgers
with Ranch Mayo & Salad
Cooking time
15 minutes
Servings
4
Calories
660 /serving
Mellow flavours for a mellow night at home with the family. Roasted garlic gives these patties a savoury-sweet profile. In 15 minutes, they're bedded on toasted burger buns with lettuce and a cushion of mayo spiked with dill and lemon.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Head of curly leaf lettuce
- 100g Matchstick carrots
- 30g Minced roasted garlic
- 90ml Mayonnaise
- 1g Dried dill
- 4 Artisan hamburger buns
- 15ml Lemon juice
Contains: Barley • Eggs • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
41 g
Saturated Fat
9 g
Sodium
850 mg
Total Carb
45 g
Sugars
4 g
Protein
29 g
Fibre
4 g
Preparation
Prepare the patties
- Preheat the oven to broil.
- In a large bowl, combine the beef, ½ the garlic 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, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, reserving 4 of the largest outer leaves, halve the lettuce leaves crosswise and roughly chop the rest.
- In a small bowl, make the ranch mayo by combining the mayo, garlic, lemon juice, dill and S&P.
Toast the buns
- Arrange the buns, cut-sides up, on a foil-lined sheet pan.
- Broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Make the salad & serve
- In a second large bowl, combine the chopped lettuce, carrots and ½ the ranch mayo.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining ranch mayo, a patty, the lettuce leaves and a bun top.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
