Protein Swap | Juicy Chorizo & Sneaky Beet Burgers
with BBQ Sauce & Salad
Cooking time
20 minutes
Servings
4
Calories
700 /serving
Beets blend so well into ground chorizo, you may or may not want to mention that everyone’s getting an extra dose of veggies with their burgers. Instead focus on how schmears of BBQ sauce make the toasted buns so sweet and tangy.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Head of curly leaf lettuce
- 225g Red beets
- 30ml White balsamic vinegar
- 60ml BBQ sauce
- 4 Artisan hamburger buns
- 18g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Grater
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 Egg
Total Fat
40 g
Saturated Fat
10 g
Sodium
1230 mg
Total Carb
56 g
Sugars
13 g
Protein
31 g
Fibre
5 g
Preparation
Sauté the beets
- Preheat the oven to 450°F.
- Peel and grate the beets (grate over a plate or parchment paper to avoid discolouration of your cutting board).
- Squeeze out the excess liquid.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beets and sauté, 3 to 5 min., until tender; season with S&P.
- Transfer to a bowl. Wipe out and reserve the pan.
Mise en place
- Meanwhile, reserving 4 of the largest outer leaves, halve the lettuce leaves and chop the rest.
Prepare & cook the patties
- In a large bowl, combine the beef, ½ the beets, the spices, 1 egg and S&P.
- Form into 4 patties.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the salad
- In a large bowl, combine the vinegar, 4 tbsp oil and S&P.
- Add the chopped lettuce and remaining beets; toss well.
Toast the buns
- Meanwhile, arrange the buns, cut-sides up, on a lined sheet pan and toast in the oven, 2 to 3 min., until golden brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the BBQ sauce, a patty, the reserved lettuce leaves and a bun top.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
