Protein Swap | Caribbean Chorizo Burgers
with Lime Mayo & Carrot Salad
Cooking time
20 minutes
Servings
4
Calories
780 /serving
First of all, it’s burgers for dinner. And second, you’re all going to the Caribbean. On both counts, the kids will be celebrating. Zingy lime mayo and a colourful salad add a tropical touch to what’s in these buns.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 300g Nantes carrots
- 1 Lime
- 90ml Mayonnaise
- 30g Panko
- 4 Artisan hamburger buns
- 16g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Barley • Eggs • Sesame • Wheat
You will need:
Grater
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Zester
1 Egg
Total Fat
50 g
Saturated Fat
10 g
Sodium
1190 mg
Total Carb
57 g
Sugars
7 g
Protein
32 g
Fibre
6 g
Preparation
Prepare the patties
- In a large bowl, combine the beef, panko, spices, 1 egg and S&P.
- Form into 4 patties.
Cook the patties & toast the buns
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through.
Mise en place
- Meanwhile, grate the carrots.
- Zest and juice the lime.
Make the lime mayo
- In a small bowl, combine the mayo, lime zest (add ½ or ¼ for a milder flavour) and S&P.
Make the salad
- In a large bowl, combine the lime juice, 2 tbsp oil and S&P.
- Add the carrots and baby greens; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the lime mayo, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
