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Pork Chorizo Burgers

with Fig Mayo & Roasted Peppers

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These quick, flavor-packed burgers are made with ground chorizo (a type of Mexican spiced pork sausage) and topped with sautéed onion rounds, which soak up the juice from the patties as they cook together in the pan. For sweet, creamy contrast, we’re lathering the buns with a simple combination of fig spread and mayonnaise.

Get Cooking
fresh
ingredients
Pork Chorizo Burgers with Fig Mayo  & Roasted Peppers
Title
  • 10 oz Pork Chorizo
  • 2 Potato Buns
  • 1 head Green Or Red Leaf Lettuce
  • 1 Persian Cucumber
  • 1 Red Onion
  • 1 Tbsp Fig Spread
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Fromage Blanc
  • 1 oz Sliced Roasted Red Peppers
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Sherry Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. 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 continue to cook 5 to 6 minutes, or until the onions are softened and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and loosely cover with aluminum foil to keep warm. 

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

While the patties and onion cook, in a 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. Combine in a large bowl. Just before serving, add the dressing to the bowl; 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 30 seconds to 1 minute, or until 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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. 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 continue to cook 5 to 6 minutes, or until the onions are softened and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and loosely cover with aluminum foil to keep warm. 

4 Make the dressing & salad:

While the patties and onion cook, in a 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. Combine in a large bowl. Just before serving, add the dressing to the bowl; 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 30 seconds to 1 minute, or until 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: