Damn these burgers are moreish! Smokey, spicy and sweet chorizo pairs so well with fresh zucchini and that’s what makes these pork burgers both juicy and absolutely delicious!
What do you have for breakfast? Do you usually go for something light and sweet? One of the best things I have ever done for my daily energy was changing my mindset and foregoing typical “breakfast” foods (which tend to be high in carbohydrates and sugar). These days I typically have a cooked breakfast with a large portion of protein (meat, eggs), some starchy carbs (roasted sweet potato, pumpkin, carrots), greens (broccoli, spinach, asparagus etc.) and good fats (avocado, nuts and seeds).
Starting your day with a protein and fibre packed breakfast is more satiating, gives you steady energy (no sugary insulin spikes), makes you less likely to snack during the day and can even help you lose weight! It’s much easier to say ‘no’ to the office donuts when you’re not starving from a small, unfulfilling breakfast.
I couldn’t recommend this style of eating enough and these Chorizo and Pork Zucchini Burgers make for a perfect breakfast protein (with 15 grams in each burger!). Pair them with a soft boiled egg, sautéed baby spinach and some sweet potato hash and you’ll be ready to take on whatever the day throws at you. Prepare them ahead of time; I actually think they taste even better the day after you cook them!
Don’t restrict these to breakfast though – they’re also great for bunless burgers, snacks or a quick dinner (serve with cauliflower mash, caramelised onions and some steamed veggies). Let me know in the comments your favourite way to eat these awesome burgers!
Start by washing and grating your zucchini, and then finely dice your chorizo. Place all of the ingredients into a bowl and using your hands, mix together evenly.
Heat 1 tablespoon of ghee or olive oil in a cast iron skillet on medium. I have to insist on a cast iron skillet if you have one (if you don’t, get one!). Cast iron’s ability to hold a high heat is just the best for cooking meat and giving burgers a lovely crispy outside with that barbecue taste.
When the oil is hot, scoop a half palm-sized amount of the burger mixture into your hands and shape into a patty. Place them into your pan (it should fit about 5-6 burgers). Don’t worry if the mixture seems wet, the burger will hold together as it cooks through.
Cook on medium-high heat for about 10 minutes and then carefully flip onto the other side. Cook for a further 10 minutes or until crispy and cooked through.
Transfer to a plate lined with paper towel and let them rest for 10 minutes before serving.
Enjoy for breakfast, lunch, dinner or midnight snack!
Chorizo and Pork Zucchini Burgers
Yield 10 Burgers
- Wash and grate your zucchini and finely dice your chorizo.
- Place all ingredients into a bowl and using your hands, mix together evenly.
- Heat 1 tablespoon of ghee or olive oil in a cast iron skillet on medium.
- When the oil is hot, scoop a half palm-sized amount of the burger mixture into your hands and shape into a patty. Place them into your pan (it should fit about 5-6 burgers. You will need to cook two batches)
- Cook on medium-high heat for about 10 minutes and then carefully flip onto the other side. Cook for a further 10 minutes or until crispy and cooked through.
- Transfer to a plate lined with paper towel and let them rest for 10 minutes before serving.
Serving Size 1 Burger
Amount Per Serving
% Daily Value
Total Fat 9.59 g
Saturated Fat 3.18 g
Unsaturated Fat 3.9 g
Cholesterol 20 mg
Sodium 81 mg
Total Carbohydrates 0.75 g
Dietary Fiber 0.3 g
Protein 15.16 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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