There are several signs that it’s Sunday in Casa de Knobloch/Viscito:
- Our fridge is stocked
- We’re prepping and cooking from 2PM – 8PM, breakfasts, lunches for work, and Sunday dinner
- Our garbage can gets full by the end of the night …meat containers, pineapple rinds, sweet potato rinds, plantain peels, etc.
That being said, it’s time for our Sunday dinner recipe. It was adapted from paleomg.com’s Pineapple Stuffed Chorizo Burgers. I thought these burgers looked amazing but there were a couple of things about them that I wanted to tweak. First off, when I think about pineapple, I think about the Caribbean. When I think about the Caribbean I think about plantains…so why not combine the two? For those of us new to paleo, it’s sometimes hard to accept that you eat a burger without a [bread] bun. So I figured I would use a plantain patty for a bun and avocado purée for condiments. It was a success at mi casa…but let’s see what you think:
makes about 8 burgers, so half the recipe if necessary
- 1 lb chorizo
- 1 lb turkey
- 1 cup of canned crushed pineapple (make sure it’s in pineapple juice, not heavy syrup)
- 1 cup grated sweet potato
- 2 avocados
- juice of ½ a lime
- juice of ½ a lemon
- pinch of cayenne pepper
- salt and pepper, to taste
- 2-3 T of coconut oil
- 3 plantains (make sure they’re green)
- 1/4 cup coconut flour
- First things first: make your plantain “buns”. This part is pretty damn simple. Take your green plantains and peel them. Soak them in a cold saltwater bath for 15 minutes or so…I’m not sure what this does exactly but its necessary.
- After you’ve soaked the plantains, take a cheese grater and use the big holes to shred the plantains into pieces. Take this pile and combine it with the 1/4 cup coconut flour. Form this into patties – as big or as small as you deem necessary.
- Add 2 T of coconut oil to a pan and turn the heat on medium high. Place four of the patties in the oil and fry. Be careful to flip them every minute or so – they burn easy. Give each round of patties about 5 minutes on the stove top and take them off. Put these to the side and continue making the burgers.
- For the burgers, if you bought chorizo sausage in the casings, make sure you squeeze the meat out of the casings. Put the guts in a mixing bowl and combine with your ground turkey by hand.
- Take the can of pineapple and squeeze all the liquid out of it that you possibly can, otherwise your burgers can’t stick together. Combine this with the meat you’ve already placed in the mixing bowl
- Add in the one cup of grated sweet potato and a dash of salt and pepper.
- Divide this into approximately 8 burgers and fry them in a skillet with coconut oil – about 6 minutes or so on each side, flipping a couple times.
- While your burgers are cooking, make the avocado “condiment”. Pit and scoop out the guts of two ripe avocados. Squeeze in the juice from half a lime and half a lemon. Add a quick dash of cayenne pepper and mix this up. You could use a food processor, but I just used a fork.
- Now you’re done! Just put a plantain on the bottom, burger in the middle, and a little avocado spread on top!