Friday, May 14, 2010

Pineapple Chorizo Burgers

Along with some of my fellow food bloggers, I will soon be embarking on an adventure to find San Diego's best burger.  With all of this talk about burgers, I thought I should share one of my personal favorites, this Pineapple Chorizo Burger from A Spicy Perspective.   It is a simple, yet highly flavorful burger, made with ground pork, chorizo, Worcestershire sauce, dried thyme and oregano, then topped with avocado and grilled pineapple. 

My favorite way to eat an avocado is straight from the skin with a little salt.  I was going to say I don't think I've ever had an avocado that I didn't like, but that isn't true.  Last year at the San Diego Fair, I tried deep fried avocado.  It just wasn't right.  They say everything can be deep fried, but that doesn't mean that it will be good!  Ironically, the deep fried avocado tasted richer to me than the deep fried Oreo that we ended the night with. The healthy fats in this bright green fruit are best left to themselves and possibly a little olive oil, but deep frying is a no no in my book.

The pineapple is a difficult fruit to tackle, but since fresh pineapple is always best, I decided to try the Vacu Vin Pineapple Slicer.  I know some of you may be laughing, because seriously, this could definitely be done with a knife, but it truly makes the job easier.  After slicing off the top and bottom of the pineapple, you center the middle over the core and begin turning and pushing down at the same time. 
What you're left with is a shell of the skin and perfect rings that hug the slicer.  After removing the handle, the rings slide off and voila!  Pineapple rings with the core removed!
True, not all pineapples are the same size, but each time I've done this, I haven't had any problems with the core being too big.  The only thing I do is tidy up the edges of the rings by slicing off any excess skin, which is normally not much.
Everything used to make this burger is grilled, minus the avocado, of course.  The recipe calls for assembling and topping with pico de gallo or chunky salsa.  We used just a little bit of mayonnaise as to not take away from the 3 layers of flavor.  The tropical taste of the pineapple and avocado balance out the slight spice of the chorizo, all in all, making it a great summer burger!

3 comments:

  1. You sold me on the slicer. I am not a fan of uni-taskers but in this case, it makes sense. Thanks for the pics because that looks like it really cut the pinneaple easily. Will give the burgers a try when we get back into the 60s in Chicago!!

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  2. My husband would love this burger! I'm so happy to discover this post so I can try this weekend.

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  3. Let me know what you think if you did try it this past weekend!

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