Skip to content
Beef and chorizo stack with sweet potato wedges recipe

Beef and chorizo stack with sweet potato wedges recipe

2 ratings

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


  • 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
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    44g 63%
  • Saturates

    15g 76%
  • Sugars

    16g 18%
  • Salt

    2.4g 41%

of the reference intake
Carbohydrate 41.3g Protein 42g Fibre 6.8g


  1. 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.
  2. 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.
  3. Grill the burgers and aubergine for 6 minutes each side. Top the burgers with the cheese and grill for 1-2 minutes, until melted.
  4. 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.

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.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.