Argentinian Inspired Chorizo Cheeseburger and Cheesy Chips
with Chimichurri and Sweetcorn Tomato Salsa
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
160 grams
Sweetcorn
40 grams
Mature Cheddar Cheese
(Contains Milk)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 bunch(es)
Flat Leaf Parsley
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
60 grams
Diced Chorizo
25 grams
Red Pepper Chilli Jelly
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Burgers
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Chimichurri
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Drain the sweetcorn in a sieve.
Put half the vinegar in a medium bowl and add the olive oil and sugar (see pantry for amounts), season with salt and pepper and add the tomatoes. Mix together and set aside.
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast the chips on the top shelf until golden, 25-30 mins.
Meanwhile, grate the cheese.
In a large bowl, combine the garlic, breadcrumbs and water for the breadcrumbs (see ingredients for amount), then add the beef mince.
Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands.
Roll the mince into even-sized balls, then shape into 2cm thick burgers (1 per person). Pop onto a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Halfway through cooking, turn the chips and sprinkle over the grated hard Italian style cheese. Toss to coat, then bake for the remaining time.
At the same time, add the burgers to the middle shelf to bake until cooked through, 15-18 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, roughly chop the parsley (stalks and all). Pop into a small bowl with the remaining red wine vinegar and the olive oil for the dressing (see pantry for amount). Season with salt and pepper, mix together, then set your chimichurri aside.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins, then remove from the heat. Stir the red pepper and chilli jam until combined. Taste and season with salt and pepper if needed.
When the burgers have 5 mins left, sprinkle over the Cheddar cheese and return to the oven for the remaining time.
Meanwhile, halve the burger buns, then add to the tray for the last 2-3 mins to warm through.
When everything is ready, pop the buns onto your plates and drizzle the lids with the chimichurri.
Spread the chorizo jam over the bun bases, then top with the burgers and bun lids.
Add the corn to your tomatoes and dressing, then serve with the chips alongside your craft burgers.
Enjoy!
