Chorizo stuffed burger with Avocado cream sauce

Can I start this post with simply saying nomnomnomnomnomnom. Tis burger was thebomb.com. If you have noticed my trend in post…I really love grilled food…or given the amount of rain we’ve been having…the allusion of grilled food. Enter this aineapple stuffed chorizo burger. Twins burger is sweet, savory, salty, and filling.

This recipe is deprived from http://paleomg.com/pineapple-stuffed-chorizo-burgers/

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The original recipe calls for a little less ground beef but I found that the patties were so thin that they didn’t hold up in the skillet….or maybe my pineapples were too thick. Such is life. Here we go.

Burger patties
1lb lean ground beef
1lb chorizo. If not ground…remove from casings.
Half pineapple or caned sliced pineapple (cut in less than half inch slices)
Cooking fat of choice
Salt and pepper to taste

Avocado cream
2 avocado
1lime
1/2 lemon
Cayenne pepper
Salt

roasted sweet potatoes
3-4large sweet potatoes
Coconut oil
Salt
Cayenne

How to Do It
Pre heat oven to 375. Using a mandolin or a steady hand with a good knife cut 5 slices of pineapple no bigger than .5inches. Place pineapples on parchment paper on a cookie sheet. Put in the oven for about 15mins. The goal is to soften the pineapples and cook off some of the liquid.

While your pineapples are baking…accept it…Making uniform patties isn’t easy….but if you don’t mind a little mess…I ended up using a peanut butter lid covered in foil or cling wrap to form and shape my patties. I could make about 12 patties with this method. If you are a whiz in the kitchen and finished snapping your patties before your pineapple is done…toss the patties in the fridge…the fat in chorizo and a kitchen make for a very soft patty that becomes harder to handle. Even just 5mins in the fridge helps. Take the pineapples out of the oven and allow to cool until they are cool enough to handle.

Wile the pineapples are cooling, toss avocados, lemon and lime juices, salt, pepper, pinch of salt, pepper, and cayenne in a food processor and blend…blend until the cream is almost airy. Set it to the side.

Peel and dice sweet potatoes. Toss with about 2tablespoons of coconut oil. Place on cookie sheet. Sprinkle with salt and light cayenne pepper. Roast for about 35-45mins, depending in the size of diced potatoes.

Your patties have probably started to constrict, take one patty make it just a little lager than the pineapple slice. Place pineapple on one side, top with another patty and pinch the sides to seal the pineapple in the meat mixture. Try to not make any holes. Keep forming and playing with the burgers. Once all the patties are formed you should have 6 beautiful burgers. Heat the oil of your choice in a large skillet. Fry the burgers 3-5mins each side. I set the burgers on a paper towel to collect any excess fat or juice…burger burns aren’t cool.

Plate burgers, potatoes, and a heaping dollop of avocado cream.

Grab a napkin and knife and Enjoy.

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