Chorizo-Spiced Pork Burgers with Kale & Date Salad

Chorizo-Spiced Pork Burgers

with Kale & Date Salad

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chorizo—pork sausage seasoned generously with paprika and other spices—is a fixture of Spanish cuisine. Tonight’s burgers take inspiration from those flavors: we’re seasoning our pork with a blend of smoked paprika, cumin, coriander, and more, then piling the patties onto soft buns with roasted onion and a tangy piquillo pepper sauce. On the side, a simple marinated kale and date salad (you may receive green curly, dark green lacinato, or red kale) cuts through the richness of the burgers.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Chorizo-Spiced Pork Burgers with Kale & Date Salad
Title
time-saving
tips & techniques
Piquillo Peppers
Medjool Dates
How To: Dress a Salad
Curly Kale
Potato Buns
Red Onion
Garlic
Parmesan Cheese
Sour Cream
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the onion:
1 Prepare & roast the onion:

Place an oven rack in the center of the oven, then preheat to 450°F. Peel the onion and cut crosswise into ½-inch-thick rounds, keeping the layers intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Roast, flipping halfway through, 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the onion roasts, wash and dry the kale. Remove and discard the stems; thinly slice the leaves. Pit and roughly chop the dates. Peel and finely chop the garlic. Finely chop the peppers. Halve the buns.

Make the salad:
3 Make the salad:

While the onion continues to roast, in a medium bowl, combine the kale, dates, and ¾ of the vinegar. Drizzle with olive oil and season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Form & cook the patties:
4 Form & cook the patties:

While the kale marinates, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend, and garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the piquillo sauce:
5 Make the piquillo sauce:

While the patties cook, in a bowl, combine the peppers, sour cream, remaining vinegar, and a drizzle of olive oil; season with salt and pepper to taste.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Divide the piquillo sauce among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and roasted onion (separating into rings before adding). Complete with the bun tops. Divide the burgers and salad between 2 dishes. Garnish the salad with the cheese. Enjoy!

Tips from Home Chefs

Get Plans

Chorizo-Spiced Pork Burgers

Prepare & roast the onion:
1 Prepare & roast the onion:

Place an oven rack in the center of the oven, then preheat to 450°F. Peel the onion and cut crosswise into ½-inch-thick rounds, keeping the layers intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Roast, flipping halfway through, 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven and set aside in a warm place.

2 Prepare the remaining ingredients:

While the onion roasts, wash and dry the kale. Remove and discard the stems; thinly slice the leaves. Pit and roughly chop the dates. Peel and finely chop the garlic. Finely chop the peppers. Halve the buns.

Prepare the remaining ingredients:
How To: Separate Leafy Greens from the Stems
Make the salad:
How To: Dress a Salad
3 Make the salad:

While the onion continues to roast, in a medium bowl, combine the kale, dates, and ¾ of the vinegar. Drizzle with olive oil and season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Form & cook the patties:

While the kale marinates, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend, and garlic; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the patties:
Make the piquillo sauce:
5 Make the piquillo sauce:

While the patties cook, in a bowl, combine the peppers, sour cream, remaining vinegar, and a drizzle of olive oil; season with salt and pepper to taste.

6 Toast the buns & plate your dish:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Divide the piquillo sauce among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and roasted onion (separating into rings before adding). Complete with the bun tops. Divide the burgers and salad between 2 dishes. Garnish the salad with the cheese. Enjoy!

Toast the buns & plate your dish:
Browse Steps
1 of 6