Beef and chorizo stack with sweet potato wedges recipe
Skewer a chorizo and beef patty between layers of veg to create a delicious take on a bun-less burger. Serve with a side of crispy-skinned sweet potato wedges for a speedy midweek dinner that's packed with flavour.
See method- Serves 2
- 10 mins to prepare and 25 mins to cook
- 714 calories / serving
- Freezable
- Gluten-free
Ingredients
- 300g (10oz) sweet potatoes, scrubbed and cut into chunky wedges
- 4 tsp olive oil
- 250g lean steak mince
- 50g (2oz) Spanish diced chorizo
- 1 tbsp tomato purée
- ½ tsp crushed chillies
- 1 aubergine, cut into 6 round slices
- 30g (1oz) Danish Blue cheese, cut into thin slices
- 1 large tomato, sliced
- 1 small ripe avocado, thinly sliced
Each serving contains
- Energy
- 2985kJ 714.0kcal
- Fat
- 44g
- Saturates
- 15g
- Salt
- 2.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 41.3gProtein 42.0gFibre 6.8g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and the grill to its highest setting, or heat a griddle pan. Put the sweet potato wedges on a baking tray lined with nonstick baking paper. Drizzle with half the oil, season, then toss to coat. Roast for 25-30 minutes, until soft.
- Meanwhile, put the steak mince, chorizo, tomato purée, chilli flakes and a pinch of salt into a bowl and mix well. Halve the mixture and shape each half into a 12cm wide burger, then put on the grill tray. Brush the remaining oil on both sides of the aubergine slices, season and arrange on the tray.
- Grill the burgers and aubergine for 6 minutes each side. Top the burgers with the cheese and grill for 1-2 minutes, until melted.
- Arrange the stacks starting with an aubergine slice, followed by a slice of tomato, slice of avocado, another aubergine slice and the burger. Top with tomato and aubergine slices, then the remaining avocado. Secure with a skewer and serve with the wedges.
- See more Beef recipes
Freezing and defrosting guidelines
Freeze the raw burgers only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. To defrost, simply loosen the tin foil and clingfilm and leave to defrost in packaging at room temperature for several hours before cooking.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
