Pork Chorizo Burgers with Fig Mayo & Roasted Peppers

Pork Chorizo Burgers

with Fig Mayo & Roasted Peppers

25 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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From the Test Kitchen

These flavor-packed burgers feature ground chorizo (a type of Mexican spiced pork sausage) topped with rounds of sautéed onion, which also absorb the juice from the patties as they cook together in the pan. A swipe of fig spread combined with mayonnaise lends it all sweet, creamy contrast.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Pork Chorizo Burgers with Fig Mayo & Roasted Peppers
Title
time-saving
tips & techniques
Persian Cucumber
Mayonnaise
Fromage Blanc
How To: Wash Lettuce
Panko Breadcrumbs
Sherry Vinegar
Potato Buns
Red Onion
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. 

Form the patties:
2 Form the patties:

Place the chorizo and breadcrumbs in a bowl. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. 

Cook the patties & onion:
3 Cook the patties & 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 aluminum foil and cook 5 to 6 minutes on the first side, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

Make the dressing & salad:
4 Make the dressing & salad:

While the patties and onion cook, wash and dry the remaining fresh produce. In a large bowl, combine the fromage blanc, vinegar, and a drizzle of olive oil; season with salt and pepper. Whisk until smooth. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Just before serving, add the prepared lettuce and cucumber to the bowl of dressing; toss to combine. Season with salt and pepper to taste. 

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Make the fig mayo & serve your dish:
6 Make the fig mayo & serve your dish:

In a bowl, combine the mayonnaise and fig spread. Assemble the burgers using the toasted buns, fig mayo, cooked patties, peppers, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy! 

Tips from Home Chefs

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Pork Chorizo Burgers

Prepare the ingredients:
1 Prepare the ingredients:

Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. 

2 Form the patties:

Place the chorizo and breadcrumbs in a bowl. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. 

Form the patties:
Cook the patties & onion:
3 Cook the patties & 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 aluminum foil and cook 5 to 6 minutes on the first side, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

4 Make the dressing & salad:

While the patties and onion cook, wash and dry the remaining fresh produce. In a large bowl, combine the fromage blanc, vinegar, and a drizzle of olive oil; season with salt and pepper. Whisk until smooth. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Just before serving, add the prepared lettuce and cucumber to the bowl of dressing; toss to combine. Season with salt and pepper to taste. 

Make the dressing & salad:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

6 Make the fig mayo & serve your dish:

In a bowl, combine the mayonnaise and fig spread. Assemble the burgers using the toasted buns, fig mayo, cooked patties, peppers, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy! 

Make the fig mayo & serve your dish:
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