Throughout the month of May we challenge you to make your best rendition of our recipes. This week, your challenge is to make this grilled zucchini, mushroom chorizo burger with homemade bun.
You have to submit a photo of your creation, tagging @Harboparkcrossfit_Racine and using #ITKNaildit. Entries must be completed by Thursday, May 7th at 5pm. We will then have a 2 day voting period and the winner will be announced on next week’s episode.
The winner will receive a $100 gift card to a local Racine restaurant!
Nothing beats warm weather like grilling out. This week we feature a grilled burger, with mushrooms, zucchini, onion, bacon and chorizo stuffed into the meat mixture! The results are amazing.
We used a leaner beef: 92/8 and since leaner meats will generally be dryer after grilling, we used bacon and some chorizo to help add some fat back into the mixture.
For the veggies, we sautee’d them first then added them to our meat mixture. We formed 4 patties and added them to the hot grill.
The homemade buns were made using an almond flour mixture and microwaved for 2 minutes. After the buns were removed from the microwave, we toasted them.
Assemble your burger how you wish and serve with a side of sweet potato fries! The secret to tasty sweet potato fries is a dash of cinnamon!
Enjoy! We can’t wait to see your creations.