Protein Swap | Swiss Cheese-Stuffed Chorizo Burgers
with Tangy Mayo & Spiced Tater Wedges
Cooking time
30 minutes
Servings
4
Calories
1030 /serving
Nothing beats a great burger... except maybe one stuffed with cheese! Tuck a square of Swiss right into the patties for melty perfection. Smear the buns with a divine blend of mayo, ketchup and shallot, and chuck in some tomatoes and lettuce. With potato wedges, it’s family fun times.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 900g Potatoes
- 2 Tomatoes
- 1 Head of curly leaf lettuce
- 1 Shallot (or onion)
- 90ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml Ketchup
- 2 Swiss cheese slices
- 4 Artisan hamburger buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley • Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
60 g
Saturated Fat
12 g
Sodium
1230 mg
Total Carb
89 g
Sugars
10 g
Protein
36 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.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Thinly slice the tomatoes.
- Halve, peel and mince the shallot.
- In a small bowl, combine the mayo, ketchup, ¼ of the shallot and S&P.
Prepare the patties
- In a large bowl, combine the beef, ⅔ of the remaining shallot, the remaining spices and S&P.
- Form into 4 patties.
- Stack the cheese, pressing lightly; cut into 4 squares.
- Place a piece of cheese in the middle of each patty, folding the meat around to seal it in.
- Form into a patty once more, ensuring the cheese is fully encased.
Cook the patties
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
Toast the buns
- Meanwhile, toast the buns, cut-sides down, directly on an oven rack, 2 to 3 min., until just warmed through.
Make the salad & serve
- In a second large bowl, combine the vinegar, remaining shallot, 4 tbsp olive oil and S&P.
- Add all but a handful of the lettuce; toss well.
- Divide the bun bottoms and potatoes between your plates.
- Top each bun bottom with a spoonful of the tangy mayo, a patty, the tomato, remaining lettuce and a bun top.
- Serve the salad and remaining tangy mayo on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
