Spicy guacamole and kale burger

I get these occasional cravings for sauces like salsa, guacamole, sour cream... and when those cravings set in, it's impossible not to satisfy them..! I made this burger when one of those cravings got particularly bad, who says you can only have salsa and guacamole with Tacos?? Probably no one, but especially not me. Put it on a burger and call it fusion! There's nothing better. Like that Anthony Bourdain, Parts Unknown episode where he visits Korea Town in L.A, goes to Sizzler and has Italian meatball tacos that made my mouth water! I made them immediately and they tasted as amazing as they sounded. Don't underestimate the power of random fusion! Like he says "No one judges at Sizzler". Will have to get that recipe down in the blog as well! I'll save it for a later date. Here's the video of it from the show, for those who are too curious to wait for my version of it: 

Whats not to like?? Meatballs, good! Tacos, good! Guacamole, good!! (A Joey reference for all those of you who aren't as die hard Friends fans as I am). Anyway, here's what you need to make my Spicy Guacamole and Kale burger: 

The Burger:

ca 500 g minced meat

2-3 eggs depending on how fatty the minced meat is

ca 125 g breadcrumbs

salt and pepper, and some water if needed

The Guacamole:

2 avocados

chili

lemon

grarlic

salt and pepper

The Tomato Salsa:

Tomatoes

Red onion

Chili

balsamic vinegar, to taste

coriander

salt and pepper

Sriracha HOT chili sauce

green kale

chèvre cheese

The How: 

Mix the minced meat with breadcrumbs, eggs and a bit of water if needed. Season with salt and pepper. 

Make into patties, make sure they're even and not too thick as the cooking time will then vary too much and the burger will end up burnt on the outside and raw on the inside (you learn from your mistakes..!).

Finely chop garlic and chili, squeeze the lemon juice and mix together with the avocado for the guacamole. If you want a smoother guacamole use a hand mixer, otherwise just use a spoon or a fork for a chunky version (I love the chunks!).

Finely chop the red onion, chili, tomatoes and coriander. Mix together and add balsamic vinegar if you like, salt and pepper. Let stand in the fridge for at least 10 minutes so that all the flavors are drawn out. 

Wash and chop the kale, heat the burger bun or bread quickly in the oven or in a pan.  

Now the order: 

Bread, Sriracha HOT chili sauce, green kale, burger, chèvre cheese, salsa, guacamole, bread. 

DONE.

Pulled Chicken

Pulled pork is still one of the fashionable dishes to make at the moment and for a good reason; the meat is tender, juicy and soft. The only bummer, it takes forever to make. Pulled chicken is therefore the perfect choice for the fashionable foodie who wants to impress the mates with the latest but who also has a full time job to take into consideration. It's quick and easy to make, looks complicated and tastes divine. I got the recipe from one of my favorite food magazines, Allt om Mat (check it out!) and you can click on the link above to get the recipe in Swedish but for all you English speaking foodies, here is a more understandable version.

The What

1 whole pre-grilled chicken

1 large red onion

2 cloves of garlic

1 red chili

2 tbsp olive oil

1 bottle of smokey BBQ-sauce (ca 500g)

Serve With

2 avocados

1 box of cherry tomatoes

natural Greek yogurt

lime

coriander

sour dough bread

The How

Tear or "pull" the chicken meat into strips. 

Peel and chop the onion, garlic and chili finely and fry in oil without burning, for about 1-2 minutes. 

Add the chicken as well as the bottle of BBQ-sauce. Heat up and add salt and pepper to taste. 

Serve with the avocados, tomatoes, coriander and Greek yogurt on sour dough bread. 

I also added my caramelized red onion, super easy and quick to make and adds a lot of flavor!

The What

2 red onions, sliced

2-3 tbsp of balsamic vinegar

1 tsp sugar

salt

black pepper

butter

The How

Peel and slice the onion in thin slices. Fry them soft and somewhat see through in butter without searing. Add the vinegar and sugar, add salt and pepper to taste. Bring to a boil, turn off the heat and let it cool before serving. 

We drank a bottle of Côtes-du-Rhône Reserve (only 71 SEK at Systemboalget) which was light and balanced the smokey BBQ flavor perfectly. Not bad considering the price!

What's your favorite Friday night dinner?