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Chorizo-Spiced Pork Burgers

with Kale & Date Salad

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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 burgers’ richness.

fresh
ingredients
Chorizo-Spiced Pork Burgers with Kale & Date Salad
Title
  • 10 oz Ground Pork
  • 2 Potato Buns
  • 2 cloves Garlic
  • 1 Red Onion
  • 2 Tbsps Grated Parmesan Cheese
  • 1 oz Dried Medjool Dates
  • 1 oz Roasted Piquillo Peppers
  • 2 Tbsps Apple Cider Vinegar
  • ¼ cup Sour Cream
  • 2 tsps Chorizo Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper, & Ground Cinnamon)
  • 1 bunch Kale
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the onion:
1 Prepare & roast the onion:

Preheat the oven to 475°F. Peel the onion and cut crosswise into ½-inch-thick rounds, keeping them 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 large bowl, combine the kale, dates, and ¾ of the vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. 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 the rings before adding). Complete with the bun tops. Divide the burgers and salad between 2 dishes. Garnish the salad with the cheese. Enjoy!

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

Preheat the oven to 475°F. Peel the onion and cut crosswise into ½-inch-thick rounds, keeping them 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:
Make the salad:
3 Make the salad:

While the onion continues to roast, in a large bowl, combine the kale, dates, and ¾ of the vinegar. Drizzle with olive oil and season with salt and pepper; toss to coat. 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 the 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: