What do I do with a pound of pork chorizo? It would be lovely stuffed inside some dates and wrapped with bacon - I made these when my dad was visiting and they were delicious - but that probably be a dangerous dish to have all to myself.
Instead I opted for these pineapple chorizo burgers. I saw the recipe on my gym's website; they post a recipe daily, as do many Crossfit gyms. If you're on the hunt for paleo-friendly recipes, this is often a good place to look!
The actual recipe called for some ground beef, which I omitted since I didn't have any, but that might not have been the best call. These burgers were really tasty but had an odd consistency for a burger (not enough fat? I've become accustomed to the burgers at Au Cheval and Owen & Engine), and maybe were not the optimal use of some great chorizo. Perhaps a frittata would have been better? Leave a comment if you have any ideas for future chorizo recipes!
These burgers would be great on a pretzel bun, but I served them on top of some mashed sweet potatoes and sauteed greens (kale, but mustard greens, collard greens, or any combination of greens would nicely). Mashed avocado with cilantro and a squeeze of lemon or lime is also a nice topping, or guacamole if you have it on hand.
This recipe makes 4 burgers - I cooked up one and froze the other three. Wrap the patties tightly in plastic wrap, put each burger in a small ziplock bag, and freeze.
1 lb chorizo
1 pineapple (pre-sliced pineapple is easier but will spoil more quickly)
2 avocados (or guacamole; this is enough for 4 burgers)
Smoked paprika (cayenne works to if you have/prefer it)
Juice of 1 lemon, orange, or lime (or mix and match)
Method
1. Preheat the oven to 350 degrees.
2. Cut up your pineapple. Cut off the top and bottom for stability, then slice off the prickly outside skin. Try to get as much of the hard skin off as you can without wasting too much flesh. Cut the pineapple into thin slices, about a 1/4 inch thick, and then cut the hard core out of the center. Do not skip this step - I did because I'm lazy and I regretted it.
3. Cut up/freeze any that you would like to use for another purpose (smoothies?). Toss the remaining pineapple with olive oil and salt. Bake in the oven for 10-12 minutes; turn halfway through baking.
4. Mash two avocados with the lemon/lime juice and a sprinkle of smoked paprika and salt (to your taste).
5. Divide the chorizo into 8 equal-sized balls and flatten into thin patties. After the pineapple has cooled a bit, sandwich a slice of baked pineapple between two patties and pinch closed.
6. Heat an oven-safe skillet to medium-high heat. Add your choice of stable fat (bacon, coconut, butter). When the pan is hot, add the burgers. If you are cooking more than one, make sure not to crowd the pan. Cook for 4-5 minutes per side.
7. Transfer your skillet to the oven and cook for another 6-8 minutes. Top with avocado and serve.
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