This was one of those times when tail wagged dog.
The plans for that evening’s dinner began with a request not for a specific dish, or main ingredient, but a side order.
“I want something with tomato salsa tonight, please”, proclaimed Mrs. Paleovirtus before disappearing off to work.
Oh. Right you are. I’ll see what I can do.
If you are now expecting me to say that I retreated to our living room to peruse our cookbook library, studiously trawling through those semi-sacred texts, looking for the perfect recipe that would suit the alignment of the stars, the cat’s mood, and what colour socks Mrs. Paleovirtus was wearing, then you will be sadly disappointed.
Once at the supermarket, I merely chucked some minced chicken in my basket as I passed through the fringes of the meat section, en route between fruit and veg, and tea and coffee.
Chalk one up for the sub-concious mind and the art of menu planning.
Back at home, I had two options. Option 1 involved making a batch of Paleo tortillas, using the chicken mince as a filling for burritos, or tacos.
Option 2 involved introducing the meat to my blend of taco-spices, adding an egg, and burgerising them.
Option 2 was considerably easier, and so won by a TKO in the eighth round.
We ate these burgers as we watched the latest episode of Masterchef Sweden 2015, showcasing the talents of amateur cooks from all over the South of the country.
Together with the salsa they made for a perfect, very informal, eat-on-the-sofa dinner, as we experienced the culinary triumphs and tragedies of the aspirant kings and queens of the kitchen.
We winced as one poor individual was told that his “audition dish” was a sick joke, and tried hard not to laugh out loud when one contestant crashed her trolley on her way into present her dish to the jury, spilling her food everywhere. Tried hard, but, alas, failed miserably. We are bad people.
Still, despite all that on-screen drama, my own presentation was given the thumbs up by Clan Paleovirtus, and that’s good enough for me.
Mexican Chicken Burgers
- 500g minced chicken
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 egg, beaten
- almond flour
- olive oil
- salt and freshly ground black pepper
- Place the minced chicken in a mixing bowl. Add the ground cinnamon, ground cumin, ground coriander, dried thyme, and dried oregano. Season to taste. Mix well, and then set aside to marinate for about half an hour.
- Add the beaten egg to the chicken mixture. Mix well in. The mixture will probably be quite loose, as mine was. To overcome this, I added 3 heaped dessert spoons of almond flour to the mixture, and mixed well once more. You’ll have to play this one by ear – the amount of almond flour you’ll need to add will depend on the size of your egg, the exact consistency of your minced chicken, etc.
- With wet hands take roughly golf ball sized amounts of the mixture. Roll them into a smooth ball, and then flatten out into a burger shape, about as thick as your little finger. I managed to make 9 burgers from my batch of 500g.
- Heat about 2 tablespoons of olive oil over medium heat in a large non-stick frying pan. Add the burgers in batches, taking care not to overcrowd the pan. Fry until nicely browned and thoroughly cooked, turning once. Four minutes on each side should see you about right.
- Keep the burgers warm in a low oven while frying the remainder. Serve the burgers with a side of tomato salsa.