Protein Swap | Chorizo Smash Burgers
with Pink Mayo & Crunchy Salad
Cooking time
20 minutes
Servings
4
Calories
760 /serving
Introduce the kids to their new favourite condiment—they can proudly make it themselves, by combining mayo, ketchup and garlic for a tangy, creamy spread. Meantime, you’ll prep the burgers, smashing the patties in the pan to get a nice browned crust.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 200g Radishes
- 1 Head of curly leaf lettuce
- 2 Garlic cloves
- 120ml Mayonnaise
- 45ml Ketchup
- 4 Artisan hamburger buns
- 20g Cottage Cooking blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives)
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Spatula
Total Fat
50 g
Saturated Fat
10 g
Sodium
1180 mg
Total Carb
51 g
Sugars
8 g
Protein
30 g
Fibre
4 g
Preparation
Prepare the patties
- Preheat the oven to broil.
- Roughly chop ¾ of the garlic; mince the remaining ¼.
- In a large bowl, combine the beef, chopped garlic, spices and S&P.
- Form into 4 patties.
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a plate.
Make the pink mayo & salad
- Meanwhile, reserving 4 of the largest outer leaves, halve the lettuce leaves crosswise and roughly chop the rest.
- Thinly slice the radishes.
- In a small bowl, combine the mayo, ketchup, minced garlic, 1 tbsp water and S&P.
- In a large bowl, combine the chopped lettuce, radishes and ½ the pink mayo.
Toast the buns
- Arrange the buns, cut-sides up, on a foil-lined sheet pan.
- Broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining pink 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.
