Protein Swap | Bright & Smoky Sausage Meat Burgers
with Chayote-Mango Slaw & Hot Jalapeño Mayo
Cooking time
20 minutes
Servings
2/4
Calories
1170 /serving
These burgers go big and bold with a combo of tropical fruit and smoky spices. Juicy air-fried sausage patties are treated to a smear of spicy jalapeño mayo on toasty buns. The slaw slays with sweet mango and crisp chayote slices.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 1 Mango
- 1 Jalapeño pepper
- 1 Chayote
- 150g Shredded cabbage
- 90ml Mayonnaise
- 30ml Apple cider vinegar
- 2 Artisan hamburger buns
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
Air fryer
Total Fat
83 g
Saturated Fat
13 g
Sodium
1490 mg
Total Carb
78 g
Sugars
31 g
Protein
31 g
Fibre
10 g
Preparation
Mise en place
- Preheat the air fryer to 350°F. Lightly oil the basket.
- Peel and pit the mango; cut into matchsticks.
- Peel and cut the chayote into matchsticks.
- Halve and core the jalapeño lengthwise; small-dice.
Prepare & fry the patties
- In a large bowl, combine the beef, all but a pinch of the spices and S&P.
- Form into 2 patties* (double for 4 portions), slightly larger than the buns. Press down in the middle to form a dimple.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked through.
- Transfer to a plate.
Make the jalapeño mayo
- Meanwhile, in a small bowl, combine the jalapeño, ⅔ of the mayo, the remaining spices and S&P.
Make the slaw
- In a second large bowl, combine the vinegar, remaining mayo and 3 tbsp oil (double for 4 portions).
- Add the cabbage, chayote, mango and S&P; toss well.
Fry the buns
- Working in batches, place the buns in the air fryer and toast, 2 to 3 min., until warm.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the jalapeño mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
