Protein Swap | BBQ Swiss Cheese-Stuffed Chorizo Burgers
with Curly Leaf Salad
Cooking time
20 minutes
Servings
4
Calories
700 /serving
Having the cheese tucked into the patty is a life changing event for a burger—a bit like the movie Inside Out. The kids may want to watch this nifty trick (or even help out) leading to bites of melted goodness on a bun.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Head of curly leaf lettuce
- 100g Radishes
- 30ml Red wine vinegar
- 60ml Mayonnaise
- 2 Swiss cheese slices
- 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 • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
45 g
Saturated Fat
10 g
Sodium
1010 mg
Total Carb
45 g
Sugars
3 g
Protein
31 g
Fibre
4 g
Preparation
Prepare the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a large bowl, combine the beef and spices.
- 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.
Grill the patties
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, reserving 4 of the largest outer leaves, roughly chop the lettuce.
- Thinly slice the radishes.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Make the salad
- In a second large bowl, whisk the vinegar, 2 tbsp oil and S&P.
- Add the chopped lettuce and radishes; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the mayo, a patty, the 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.
