Pork Chorizo Burgers & Potato Wedges with Maple-Glazed Onion

Pork Chorizo Burgers & Potato Wedges

with Maple-Glazed Onion

30 MIN
2 Servings
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From the Test Kitchen

To give these smoky chorizo burgers a burst of bright flavor, you’ll glaze rounds of red onion with sweet maple syrup and a bit of sherry vinegar, then layer it all onto soft toasted buns. Simply roasted potatoes, served with a tangy, creamy dipper, lend balance to the burger’s vibrant flavors.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Pork Chorizo Burgers & Potato Wedges with Maple-Glazed Onion
Title
  • 10 oz Pork Chorizo
  • 2 Potato Buns
  • 1 clove Garlic
  • 1 Red Onion
  • ¾ lb Golden Or Red Potatoes
  • 2 Tbsps Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsps Fromage Blanc
  • 1½ Tbsps Maple Syrup
time-saving
tips & techniques
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the sauce
2 Prepare the remaining ingredients & make the sauce

Meanwhile, peel the onion and slice into 1/2-inch rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the fromage blanc, half the vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper.

Form the patties
3 Form the patties

In a medium bowl, combine the chorizo and breadcrumbs. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

Cook the patties & glaze the onion
4 Cook the patties & glaze the onion

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through.* Turn off the heat. Leaving the onion rounds in the pan, transfer the cooked patties to a plate. Add the maple syrup and remaining vinegar to the pan (carefully, as the liquid may splatter). Spoon the mixture over the onion rounds until thoroughly coated. Transfer to the plate of cooked patties. Rinse and wipe out the pan.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potatoes and sauce on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the sauce

Meanwhile, peel the onion and slice into 1/2-inch rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the fromage blanc, half the vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper.

Prepare the remaining ingredients & make the sauce
Form the patties
3 Form the patties

In a medium bowl, combine the chorizo and breadcrumbs. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

4 Cook the patties & glaze the onion

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through.* Turn off the heat. Leaving the onion rounds in the pan, transfer the cooked patties to a plate. Add the maple syrup and remaining vinegar to the pan (carefully, as the liquid may splatter). Spoon the mixture over the onion rounds until thoroughly coated. Transfer to the plate of cooked patties. Rinse and wipe out the pan.

Cook the patties & glaze the onion
Toast the buns & serve your dish
5 Toast the buns & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potatoes and sauce on the side. Enjoy!

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