Loaded Chorizo Burgers & Sweet Potato Fries with Maple Aioli. Margarita flavored watermelon for dessert
This is a great meal that we made over Memorial Day weekend while family camping. Recipe by Anthony’s sister Monica Naude
Ingredients
- For the burgers
- 2 lb Grass fed burger
- 1 lb Chorizo
- 3 Eggs
- 1 tsp Salt
- 1 tsp Garlic powder
- 1/2 tsp Pepper
- For the fries
- 6 Sweet potatoes
- Oil Avocado
- Salt & pepper
- Chilli powder
- Dip for
- 4 Mayonnaise
- 4 Balsamic Vinegar
- 4 Maple syrup
- For the margarita watermelon
- 1 Watermelon
- 1 Lime
- Salt
Instructions
- Burgers Whisk together eggs and seasonings. Add chorizo to the burger meat.
- Add the eggs to meat mixture
- Mix ⅓ cup with hands and form patties.
- Put a small dent in each. That will keep them from getting so fat in the middle.
- For best flavor grill over a campfire until done the way you like them.
- Top with: Fried eggs. We love to leave a little yolk in the middle so it runs out over the burger when you eat it. Sliced avocado.
- Fries Clean the sweet potatoes, leave peeling.
- Cut lengthwise
- Coat with avocado oil
- Season with Salt pepper chili powder
- Lay single layer
- Roast on a cast iron skillet till the middle is soft and the sides have crispy edges.
- We like our edges charred.
- Dip for sweet potatoes
- Mix all ingredients together
- Margarita flavored Watermelon
- Slice the watermelon into wedges
- Roll one lime.
- Zest one lime, set aside
- Juice the lime
- Spritz lime juice over watermelon
- Mix salt and lime zest (equal amounts) and muddle together.
- To finish, sprinkle the desired amount on top of watermelon
Tried this recipe?Let us know how it was!
on 11 November 2020
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