Dear reader, I’ve missed you! Michael and I successfully moved into our third (and last) apartment of the year. Hallelujah! We’re back to college for Michael’s last year of school and I now have the task of finding something to do for the last year that we’re here. We opted to live in some apartments closer to campus so that Michael could walk to work and school and I could take the car wherever a job is. Now all I need is the job! (If anyone needs a secretary, receptionist, office assistant, worksite wellness coordinator, nanny, or personal chef, let me know…)
We really like our new apartment and are excited to meet our neighbors. My only sadness is that I’m back to 22 square inches of counter space for the next eight months. Sigh. I was very spoiled in our last apartment, and it’s a little hard to go back once you’ve tasted perfection.
Despite sadness over a lack of counter space, I’m really delighted to fill up my refrigerator and freezer with loads of food. For some reason, during the total liquidation process that inevitably goes with moving, I feel like using my carefully collected store of food before leaving is something like selling my children to the gypsies. “No! Not the banana cake! Oh, I hate to use the rest of my parmigiano! It deserves better than this!…” that sort of thing.
Getting to fill my freezer and refrigerator again is inexplicably comforting. Beyond that, I have compiled a list of foods that I’m excited to make during the fall and winter and can hardly wait to get started.
This was our inaugural meal, and I have to tell you it was delicious! I was inspired by something I found at Elizabeth’s Edible Experience, and have slightly modified the recipe to suit our tastes. These burgers can be made into little sliders for a party (or light eaters), or can be made into normal-sized patties for dinner.
If you’re only cooking for a few people, you can easily freeze the extra uncooked patties and use them another time. If you do freeze extras, just separate them with waxed or parchment paper and seal them in a zip-top bag or airtight container.
The avocado mayo is optional, but it was entirely, whole-heartedly delicious. I loved the flavor the lime and cilantro imparted. They went with the chorizo SO well and just brought everything together. One more note on the recipe: if you don’t have a food processor, you can still make this recipe using store-bought ground chicken breast and more finely minced jalapeno. Enjoy!Print
- 1lb chicken, roughly chopped into pieces
- 1/2lb chorizo, casings removed (if necessary)*
- 1 jalapeno, seeds and ribs removed, minced
- 1/4tsp salt
- 1/4tsp pepper
- Buns*, tomato, cheese*, lettuce, or other desired toppings
For Avocado Lime Mayo
- 1/3c mayonnaise (I use olive oil mayo)
- ½ medium ripe avocado
- 2 Tbsp lime juice
- 1/4tsp salt
- 1/4c cilantro
- In a food processor, combine chicken, chorizo, jalapeno, salt, and pepper, and pulse with the steel blade until well combined and meat is ground together. Form into 12 slider-sized patties or 6 burger-sized patties. Cook in a pan or grill for about 5 minutes per side or till cooked through. Serve on buns with desired toppings.
- In a blender or food processor, combine all ingredients and pulse until well combined. Store in the refrigerator until ready to serve. (This spread can be made ahead—the lime juice will keep the mixture from browning).
*For gluten free version: be sure your chorizo is gluten free and use a gluten free bun. For dairy free, skip the cheese.
(Adapted from Elizabeth’s Edible Experience)