Today wasn’t a day I particularly felt like cooking, but you gotta eat. So, I went to an old, easy favorite the chorizo burger. Equal parts chorizo and ground beef, the chorizo burger is a pan-fried work of art that combines simplicity with overwhelming flavor. Once before, I wrote a Chorizo Burger post, so you may go there for additional description.
That’s the picture from my last chorizo burger. Today, I actually had it with avocado slices instead of guacamole. My camera was out of batter when I finished, so I thought this picture would suffice.
For some reason, despite not wanting to cook, I felt like the burger should have a little something on the side. So, I decided to try and make some zucchini fries. The theory was basic: cut zucchini into strips; dip in egg; bread in a mixture of almond flour, salt, black pepper, cayenne and chilli powder; and put fries into pan of hot coconut oil.
Basically, it worked. However, I did have the common problem of the almond meal flaking off during the frying process. Perhaps I should have used the refrigerator method that I previously used in the Coconut Lime Chicken Strips post. Ultimately, I ended up frying a fair amount of the zucchini without the breading. It was much better with the breading, but that’s to be expected. With a little patience and planning, these are definitely a perfect compliment to any paleo burger.