Chorizo Burger with Guacamole & Mango Salsa – Delishar

The husband and I are and have always been a big fan of chorizo, Spanish or Mexican. Whenever I make anything with chorizo, the husband always gives me the ooooo and the aaaahs. When the husband saw that I made him a burger, complete with Bacon & Cheese Fries, he was grinning non-stop from ear to ear. And when he found out that it was not just any burger, but chorizo burger, I scored major brownie points!

It’s easy to understand why Chorizo will easily win the hearts of many who tried it. The sausage calls for variety of  spices like garlic, ground chillies, coriander, cumin, cinnamon, oregano, paprika, vinegar, pepper, salt, etc. With that much spices added to it, no wonder it’s so darn flavourful!

Chorizo Burger insta 1

I usually cook with the cured Spanish chorizo, the dry kind. I like to use it as a base flavour like how one would cook bacon to start off a dish. I also use it a lot for breakfast hash. So when I was actually asking myself why in the world have I not made chorizo burgers before?! So my search for raw Mexican chorizo sausage started. Because I’m lazy efficient, I let google do the searching for me instead or going around Singapore searching for a grocer that carries raw chorizo. Didn’t take me long to find it! lol! 

If you are wondering the about the differences between the Spanish and Mexican chorizo, the biggest difference is that the Mexican chorizo is usually sold raw and uncooked, whereas the Spanish chorizo is cured. I have to stress again, this recipe calls for raw chorizo, so get the one that’s uncooked, as you will need to remove the meat from the casing to form into patties. You can get raw chorizo from better grocers like huber’s etc. I got mine from Go Fresh, because they deliver and I order some of my meats from them as well. Enough with the yakking, let’s get down to the cooking!


Chorizo Burger with Guacamole & Mango Salsa


Mango Salsa

  • 1 mango peeled and cubed
  • 2 to matoes seeded and diced
  • 2 tbsp chopped red onion
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 1/4 tsp cayenne pepper or to taste
  • Salt and pepper to taste


  • 3 avocados halved, seed removed & peeled
  • 1/2 tsp cumin
  • 1/4-1/2 tsp cayenne pepper or to taste
  • 1/2 small red onion diced
  • 2 tbsp chopped cilantro
  • 1 clove garlic minced
  • Juice of 1 lime
  • Salt and pepper to taste

Burger Patties

  • 250 g minced beef
  • 200 g fresh chorizo sausage remove from casing
  • 1/2 yellow onion grated or finely diced
  • 1 tsp smoked paprika
  • Salt and pepper to taste


  • 4 slices of cheddar cheese
  • 4 burger buns buttered & toasted

Mango Salsa

  • Mix all the ingredients together in a bowl, chill in fridge, and allow the flavours to marry.

  • Do this at least 30 minutes to an hour before serving.

Burger Patties

  • In a bowl, mix all the ingredients together.

  • Shape into 4 patties, use your thumb to press a little indentation in the middle of your patty.

  • Then grill on each side for 3-4 minutes or until cooked through.

  • In your last 30 seconds, top with cheese slice and cover pan.

Try not to make your guacamole too early as your avocados will oxidise and turn brown.
If you are making ahead of time, place a seed into your guacamole mix, and cover bowl tightly with cling wrap.

Chorizo Burger 3

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Salmon with Mango Avocado Salsa on Quinoa – Delishar

The husband and I have been trying to eat better for the past few weeks. We realized that our metabolism rate has dropped significantly over the last few years. Our energy level have been pretty sluggish recently as well, so we made a conscientious effort to eat a little better. My sinuses have been very active lately, and I’m suffering from hives every single day. I’m hoping that a change of diet might do some good for the both of us.

Therefore, I have been trying to create meals that are wholesome, and making the effort to introduce more super-food into our diet. Choosing natural sweeteners, lowering sodium, and picking good fats for the meals I make for the family. This also means that I need to create meals that will appeal to my girls as well, as they will eat what we eat. 

The husband and I really enjoyed this meal, and could not get enough of it, especially the quinoa. The girls on the other hand needed a little bit of coaxing to finish their quinoa. However, the fish and salsa was very well received. Perhaps I should serve this up with wild rice the next time I make it for the girls. 

If you aren’t a fan of quinoa like my girls, serve this with nutritious brown or mixed rice cooked using Tefal’s Advanced Rice Cooker. The specially designed innovative spherical pot creates ideal heat circulation for homogeneous and delicious cooking. The pot is made out of 6-layers, a 2.5mm thick inner pot with durable ceramic coating made for easy cleaning.

The rice cooker comes with 10 cooking programs: white rice, brown rice, glutinous rice, congee, porridge, claypot, steam, soup, and reheat food. There’s something for your everyday cooking needs. The spherical pot rice cooker allows you to prepare starters, main course or even desserts. 

One lucky reader will walk away with this game changing Tefal’s Advanced Rice Cooker. To take part in this giveaway, simply complete the rafflecopter widget at the end of this post. 

Note: The grilled chicken is paleo approved but not quinoa. Substitute with cauliflower rice for a full paleo meal. 

Samon with Avocado Mango Salsa on Quinoa



  • 1 cup quinoa
  • 1-1/2 cup vegetable stock or water

Mango Avocado Salsa

  • 1 mango pitted & diced
  • 1 avocado pitted & diced
  • 1/2 red pepper cored & diced
  • 1/2 yellow pepper cored & diced
  • Juice of 1 lime or more to taste
  • 1 shallot diced (optional)
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste


  • 4 fillet of salmon 150-180g each
  • Salt and black pepper to taste
  • 2 tsp olive oil


  • Rinse quinoa and drain.

  • Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.

  • Pour in stock, bring to boil.

  • Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.

  • After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!

  • Then fluff with fork before serving.

Mango Avocado Salsa

  • Place everything into a bowl, and gently toss to combine.

  • Season with salt, pepper, and more lime juice to your desired taste.


  • Season salmon with salt and pepper on both sides.

  • Heat oil in pan over medium heat.

  • When oil is hot, add fish skin side down and cook for 2-3 minute.

  • Flip and cook for another 2-3 minutes.

If using water to cook quinoa, season with some salt to taste.

To take part in this giveaway, simply complete the rafflecopter widget below.

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*This giveaway ends on Monday, Mar 20, 2017 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by and will contacted via email for prize collection. Winner will need to respond within 48 hours; failing to do so, another winner will be selected. Emails will be added to our mailing list. This contest is opened to Singapore entrants only. Giveaway prize sponsored by Tefal.

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Spiced Chicken Wrap with Pineapple Salsa – Delishar

Day 14! We are at the half way mark! Based on the Whole 30 timeline, we should be over the worst and should be feeling boundless energy (tiger blood) at some point. Neither the husband nor I am at that point yet. Then again, some people might never get to the point of tiger blood. We still crave for certain food. I was really craving a warm glass of milk last night. Just sometime soothing other than water or chamomile tea. So sick of that. 

The husband has yet to slay that sugar demon of his, and I’m not sure if he would ever. Whenever he craved something sweet, he would have a fruit or nibble on dates. Yesterday, he played an hour of baseball out in the sun and justified that he needed to quench his thirst by drinking fresh coconut juice.

He has been quite the grump too. Perhaps due to the lack of energy, sugar, and simple carbs. Withdrawal, I’m sure. I hope it’ll pass soon. However, the husband has lost quite a significant amount of weight. Not sure how much, but I can feel the difference when I hug him, hold his arm, or rub his belly when I sleep. I now call him ‘Stick-Man’.

Made this meal on Day 7. This is by far our favourite meal. The girls even gave their stamp of approval. The spice rub on the chicken was AMAZING! And that sweetness from the pineapple was just what the slighly tangy chicken needed. It was a match made in heaven.

I had some left-over chicken and salsa that night. The next day, I tore up some lettuce, heat up the chicken, threw the salsa over the lettuce, and shredded the chicken over it all. Made myself a spiced chicken salad. We are having a little get together with a couple of families over Easter. It’s a pot-luck party, and I’m going to bring this as our contribution. I am pretty confident that it is going to be a crowd pleaser. 🙂

Some readers have asked me to share my meal plan, so here is my week 1 meal plan. If you are planning your whole 30 journey, I hope this meal plan will come in handy for you. Let’s get to the recipe, shall we? 

Spiced Chicken Wrap with Pineapple Salsa


Spiced Chicken

  • 4 chicken breasts half it to get 2 thinner pieces
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 tsp carob powder optional
  • 1/4 tsp ground black pepper
  • Salt to taste
  • Zest of 1 lime
  • Juice of 1 lime
  • 3 tbsp olive oil

Pineapple Salsa

  • 1 red pepper diced
  • 1/2 pineapple diced
  • 2 shallot minced
  • 2 cloves garlic minced
  • 1/2 cup chopped cilantro
  • 1 tsp cumin powder
  • salt and black pepper to taste
  • 2 tbsp extra virgin olive oil or olive oil

To serve

  • 1 head romaine lettuce cored, rinse, and dried
  • In a bowl, mix in all the spices, lime zest, lime juice, and olive oil.

  • Place chicken into a zip lock bag or container, and pour spice mix over chicken.

  • Use your hands to rub the spice mix all over the chicken.

  • Marinate for 30 minutes or over night.

  • Bring to room temperature before pan frying.

  • Grease cooking pan placed over medium high heat.

  • Pan fry chicken for about 2 minutes each side or until nicely browned. Do it in batches.

  • Allow chicken to rest for 5-10 minutes before slicing into it.

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