Who doesn’t need a little bit of spice? RIGHT? Check out this ah-mazing Jalapeno burger. It’s easy, it’s healthy. NOT TO MENTION, this is the best possible excuse to make some sweet potato fries, right?
The Recipe: Jalapeño Turkey Burgers!
Tips, what you will need and what to serve this with: learn to handle hot chili peppers here (trust me, you’ll be glad you did!) Serve with Organic Kitchen’s Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with Organic Kitchen’s guacamole and Pico de Gallo!
Guys, you will NOT be disappointed!
Jalapeño Turkey Burgers!
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Author: Linda Spiker
Serves: 4
Ingredients
- 1 pound ground turkey (I prefer 85% lean, it has more fat which makes for a better burger!)
- ½-3/4 of a jalapeño pepper, (I like it hot so I use ¾)
- 1 medium size shallot, peeled and minced
- zest and of one lime, and 2 teaspoon lime juice
- 2 Tablespoon chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ a teaspoon sea salt
- ½ teaspoon black pepper
- guacamole
- pico de gallo
- poached egg (optional)
Instructions
- Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
- Place turkey, herbs, spices and lime in bowl and use hands to mix well.
- Form into four patties.
- Place pan on medium heat.
- Add olive oil to bottom of pan.
- When pan is hot, place patties in pan and cook for about 5 minutes each side.
- Top with guacamole, pico de gallo and egg if desired!
Okay and if you are anything like me and are just scrolling down for the sweet potato fry link.. here you go!
Rosemary Butternut Squash "Fries"
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
The key to these fries is making sure your 'fry' is fairy thin. About a ¼". Be sure to place the rack in the upper third of oven near the heating element.
Author: Linda Spiker
Serves: 4
Ingredients
- 1 large butternut squash, peeled and cut into 'fry' shape (3" by ¼")
- extra virgin olive oil
- 2-3 Tablespoons fresh rosemary, strip leaves from stem and chop
- sea salt and freshly ground pepper to taste
Instructions
- Preheat oven to 400 degrees and place oven rack in upper third of oven.
- Use "Y" peeler to peel butternut squash (or sweet potatoes) scoop out seeds.
- Cut into fry shapes about 3" by 14" and place on a parchment covered cookie sheet.
- Drizzle with olive oil till veggies are all glistening but not drenched.
- Sprinkle with sea salt, pepper and rosemary. Toss.
- Then spread in a single layer on cookie sheet and place in oven for 40-50 minutes until squash is cooked and edges are brown. Flip the fries about halfway through cooking time.
- Serve hot!
See more recipes at: http://www.theorganickitchen.org/blog-tutorials/blog/