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Chorizo Burgers with Grilled Peppers
Grill
Family Friendly
Quick
Free Griddle Contest
Chorizo Burgers with Grilled Peppers

with Guacamole and Green Salad

10 min
Difficulty: 2/3

These juicy chorizo burgers are slathered with lime mayo and guacamole and topped with sweet peppers. A crisp, fresh salad is the perfect side for this Spanish-inspired dinner! Ingredients: Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Tomatoes • Sweet bell pepper • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat).

Allergens

Barley
Oats
Rye
Triticale
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame
Fish

Utensils

Large Bowl
Small Bowl
Zester
Measuring Spoons

Tags

30-min-or-less
Family Friendly
Quick
Summer-essentials
Free Griddle Contest
Ingredients
Chorizo Sausage, uncased

Chorizo Sausage, uncased

250 g

Artisan Bun

Artisan Bun

2 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Spring Mix

Spring Mix

56 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Mayonnaise

Mayonnaise

2 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Guacamole

Guacamole

3 tbsp

Lime

Lime

0.5 unit(s)

Tomato

Tomato

1 unit(s)

Oil*

Oil*

1 tbsp

Sugar*

Sugar*

0.25 tsp

Salt*

Salt*

0.25 tsp

Pepper*

Pepper*

0.25 tsp

Preparation
1
Prep

  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.

  • Quarter pepper, then core.

  • Cut tomato into 1/2-inch pieces.
  • Zest, then juice half the lime (whole lime for 4 servings).
  • Halve buns.

2
Grill patties and peppers

  • To a large bowl, add chorizo, breadcrumbs and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) four-inch-wide patties.
  • Add patties and peppers to the grill. Close lid and grill 8-10 min per side, flipping once, until peppers soften and patties are cooked through.**

3
Make lime-mayo and dressing

  • Meanwhile, to a small bowl, add mayo, lime zest and half the lime juice. Season with salt and pepper, then stir to combine.
  • To another large bowl, add remaining lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.

4
Toast buns

  • When patties are almost done, place buns on the other side of the grill, cut-side down.
  • Close lid and grill for 1-2 min until buns are toasted. (TIP: Keep an eye on buns so they don't burn!)
  • Transfer buns, patties and peppers to a plate and cover to keep warm.

5
Assemble burgers

 

  • Spread lime mayo over top and bottom buns.
  • Stack bottom buns with peppers. patties and a dollop of guacamole. Close with top buns.

6
Finish and serve

  • To the bowl with dressing, add spring mix and tomatoes. Toss to combine. Season with salt and pepper.
  • Divide chorizo burgers and salad between plates.
  • Sprinkle feta over salad.

Nutrition per serving

770

kcal

Calories

49

g

Fat

13

g

Saturated Fat

53

g

Carbohydrate

9

g

Sugar

8

g

Dietary Fiber

33

g

Protein

105

mg

Cholesterol

1560

mg

Sodium

0.1

g

Trans Fat

900

mg

Potassium

175

mg

Calcium

5.5

mg

Iron

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