Grilled Chorizo-Olive Burgers and Sweet Potato Fries

Posted by Mandee on July 21, 2010   |   4 Comments

The Summer weather is almost over, so grab your grill and try this simple “spanish” take on the summer hamburger makes for a fantastic meal. Really- You need to try it.

YEILDS: Two meals, each 4 blocks protein, 4 blocks carbs, 11 blocks fat.

6oz of ground chuck
2 oz. cured Chorizo
1/4 cup chopped green spanish olives (about 20 small olives)
2oz. roasted red peppers (canned or jarred)
Sea salt and ground pepper
1/2 Lime
Chili powder
Olive oil
12 oz. sweet potato, peeled
2 eggs
large Lettuce leaves (red romane or bib)

1.With a sturdy knife, chop the 2 ounces of cured chorizo into small bits.

2. Cut the sweet potato into long thin french-fry like pieces, and separate two 6oz. servings onto two separate pieces of aluminum foil. Pour 3 tsp of olive oil over each serving of potato, and then sprinkle with cilantro, and chili powder. Finish by squeezing lime juice over each. Curl the edges of your aluminum foil until they make little “baskets” to hold the oil and sweet potatoes. Place each on the grill.

3. In a bowl, mix the chorizo, beef, and olives and gently form into two patties, about 1 inch thick. Make a 1/2-inch-deep indentation in the center of each patty, then rub lightly with the oil and season generously with salt and pepper. Grill the burgers over high heat, turning once, about 6 minutes for medium-rare. The fries will take slightly longer than the burgers, around 10-15 minutes or until golden brown on one side. flip fries at about the half-way mark.

4. transfer Burgers to a large flat lettuce leaf to wrap it in, top with roasted red peppers and a fried egg. Sprinkle fries with sea-salt before serving.


BLOCK ADJUSTMENTS: For a 5 block meal, add another 1.5 ounces of hamburger meat and another 1.5 ounces of sweet potato. For a 3 block meal, remove the fried egg and use only 4 ounces of sweet potato.

To remove extra fat and get closer to the Zone ratios, replace two of your teaspoons of olive oil that go onto the sweet potatoes with 1/4 cup of water and cover you aluminum foil basket with another piece of foil. This will “steam” the potatoes and keep your fat blocks at 5.

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