Paella Valenciana with Chicken, Chorizo and Shrimp!

Last week I shared our Swiss mountain adventures and a recipe for delicious Traditional Swiss Rosti. Today we are heading into the beautiful city of Lucerne and sharing a recipe for Paella Valenciana with Chicken, Chorizo and Shrimp. I know, Paella is a Spanish dish, so why would I include it in a post about Switzerland? It will all make sense in a minute, I promise.
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Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

The City of Lucerne:

The city of Lucerne is the second stop on our 2018 European vacation (see Italy here and here). Lucerne is lovely, and quite the contrast from the more rural mountain regions of Switzerland, but just as beautiful! During the day, we visited the historical sights…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…spent time in, on, and around beautiful Lake Lucerne…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…toured the local gardens and castles…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

…and even spent some time at local farmers markets where we had the best strawberries we have ever tasted!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

In the evenings we strolled the beautiful streets, walkied along the river…

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

… and attended festivals and firework shows.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

We were surprised to see that the architecture in Lucerne is a mix of old European Brownstones, modern homes and traditional Swiss chalets. Sometimes the city of Lucerne even reminded me of New York City.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

Why Paella???

On our last night in Lucerne our family ate at a Spanish restaurant called Bolero where we enjoyed the most delicious and beautiful Paella. In my mind our trip to Switzerland will forever be linked to this classic Spanish rice dish. I decided I wanted to share a Paella dish on the blog, there’s only one problem, I have never made Paella!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

So I Enlisted a Little Help from My Spanish Daughter in Law

Being that I am from California, and not even remotely Spanish, I was a little intimidated to include a traditional Spanish paella recipe on my blog. Luckily my son is married to a beautiful girl of Spanish decent. Her name is Octavia, maiden name, Escamilla, and she just happens to know how to make a fabulous Paella. She’s also pretty easy on the eyes.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

What is Paella?:

Paella is a classic Spanish rice dish made on the cooktop, in a single pan. The Escamilla family recipe calls for rabbit and mussels, which is wonderful and adventurous but I adjusted the recipe to be a little more USA grocery store friendly by using chorizo, chicken thighs, and shrimp.

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

What You Need To Know About The Rice and The Pan

Authentic Paella is made with a special rice called “Bomba”. This short-grain rice variety is grown near the village of Calasparra, Spain and is known for it’s ability to absorb large amounts of water while remaining firm. If you’re lucky, you can find Bomba in some grocery stores, I find it easier to just buy online. If you live near a Cost Plus World Market, they often carry it too. Paella is made in a Paella pan (<—this 15″ pan is non-toxic carbon steel and easy to clean) That said you can use a 15″ cast iron pan if you have one, and see how it goes. If it turns out you love Paella and want to make it frequently, you can buy the paella pan when you are ready!

Soccorat, The Secret to Fabulous Paella:

Let’s talk soccorat. Soccorat is the crispy, crunchy, caramelized rice created at the bottom of the paella pan! It’s really one of the best parts of eating Paella. To achieve that crispy goodness you stop stirring your paella and leave it untouched for roughly 20 minutes while it simmers. As the moisture is absorbed by the rice, the pan caramelizes the rice at the bottom of the pan. Take a look below. Notice the crispy soccorat? And the tender chicken, spicy chorizo and perfectly cooked shrimp. Swoon!

Paella Valenciana with Chicken, Chorizo and Shrimp! #paella #glutenfree #shrimppaella #chorizo #chickenpaella

The Recipe: Paella Valenciana with Chicken, Chorizo and Shrimp!

Tips and what you need: Paella is best if made in Paella pan (<—this 15″ pan is non-toxic, carbon steel and easy to clean). Authenic Paella is made using a short grain rice called “Bomba” (<—buy online or you may find it at Cost Plus World Market) You can usually find saffron at any grocery store but Trader Joe’s has a reasonable price. You can also click here to buy Saffron from Amazon.

5 from 16 votes
Paella Valenciana with Chicken, Chorizo and Shrimp!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A flavorful classic Spanish rice dish made in one pan! Please see notes about using Bomba rice. Cooking time will vary due to burner heat, altitude and pan used, so be sure to keep an eye on your rice. You want that crispy soccorat, but you don't want to burn it:)

Course: dinner
Cuisine: Spanish
Keyword: classic recipe, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 10 threads saffron toasted
  • 3 Tablespoons extra virgin olive oil
  • 1 small white or yellow onion peeled and diced
  • 8-9 oz pork chorizo no casing or casing removed
  • 4 boneless skinless chicken thighs, cut in half
  • 3 cloves garlic peeled and minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 32 oz chicken broth four cups
  • 2 cups paella rice or "bomba"
  • 8 raw shrimp deveined and shelled
  • 5 artichoke hearts packed in water quartered
  • 1 large tomato diced
  • 1/4 cup flat leaf parsley chopped
  • 2 lemons quartered for garnish and squeezing
Instructions
  1. Prepare all ingredients
  2. Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal.
  3. Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside
  4. Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes
  5. Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook, stirring for 2-3 more minutes
  6. Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil
  7. Once boiling, turn heat to medium and let it simmer untouched and unstirred for about 20 minutes until all liquid is absorbed This is how the soccorat is created.It can be helpful to turn pan every 5 minutes to avoid hot spots. Be sure to watch and use your nose so rice doesn't burn. You want the rice at the bottom of the pan crispy but not burned
  8. Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cook for five minutes on low

  9. Turn off heat and let sit for 5 minutes

  10. Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat! Add lemon wedges for squeezing. Enjoy.

 

 

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Spicy Shrimp and Cauliflower Rice Bowl (Paleo)

 

I recently published a collection of rice bowl recipes, because… well, I love rice bowls! They are such a fun, easy, tasty and laid back meal to make, serve, and eat. But a lot of people, including myself, limit grains. So what’s a rice bowl lovin’ girl to do? Cauliflower rice to the rescue! Cauliflower rice is a revelation and it’s what I use in this 20 Minute Paleo Spicy Shrimp Cauliflower Rice Bowl. 
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Spicy Shrimp and Cauliflower Rice Bowl: #Paleo #glutenfree #grainfree #spicyshrimp #20minutemeal

 

Let’s Talk Cauliflower Rice:

Many stores carry cauliflower already ‘riced’. If you don’t live near a store that does, no problem. You can ‘rice’ cauliflower yourself by removing core, breaking the head into small florets and then pulsing in your food processor until the cauliflower resembles rice. Super quick, super easy! If you don’t have a food processor you can pulse in a blender or grate with a box grater. Saute for a few minutes and top with spicy shrimp, avocado and a perfectly fried egg and you’ve got one amazingly healthy meal!

Spicy Shrimp and Cauliflower Rice Bowl: Paleo, gluten free, grain free

That Sauce!

This tasty Paleo sauce is a simple combination of Sambal Oelek, honey and Dijon mustard. You can adjust the amount of Sambal Oelek to create just the right amount of heat/sweet for you! If you are not familiar, Sambal Oelek is an Asian Chili Sauce. You can find it on the Asian aisle of most grocery stores. If your grocer doesn’t carry it, you can find it here and have it delivered to your door. For my friends that aren’t fans of heat, you can mellow out the sauce with a little coconut milk or cream. 

Spicy Shrimp and Cauliflower Rice Bowl: #Paleo #glutenfree #paleoricebowl #spicyshrimp

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The Recipe: Spicy Shrimp and Cauliflower Rice Bowl- Paleo

What you will need: sambal oelek, and good quality pans. You can buy riced cauliflower at the market or you can ‘rice’ cauliflower yourself using a food processor, blender or  box grater. See instructions above. 

5 from 18 votes
Spicy Shrimp and Cauliflower Rice Bowl: Paleo
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A quick, easy, healthy meal made in about 15-20 minutes! If making your own cauliflower rice, see instructions in blog post. 

Course: dinner
Cuisine: Asian
Keyword: easy dinner recipe, Paleo recipes
Servings: 2 servings
Author: Linda Spiker
Ingredients
For Shrimp, Sauce and Toppings:
  • 1-2 Tablespoons Sambal Oelek It's hot! Start with 1T and if it's not hot enough for you add more
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon mustard
  • 1-2 Tablespoons coconut milk or coconut cream (optional- use if you want to make the sauce creamier and mellow out the heat)
  • 1 ripe avocado, peeled and sliced
  • 3-4 Tablespoons olive oil, separated
  • 5 cups riced cauliflower, see instructions in post if making your own
  • Sea salt, pepper to taste
  • 10 ounces raw shrimp, deveined, shells and tail removed
  • 2 large eggs fried
  • 1 Tablespoon chives for garnish
Instructions
Make Sauce:
  1. In a small bowl, whisk together Sambal Oelek, mustard and honey and coconut milk or cream if using
  2. Set sauce aside
  3. Peel and slice avocado, set aside
Time to start cooking!
  1. You are going to have two pans going at once. The cauliflower and the eggs will be cooked in one large pan, and the shrimp in a small pan.
  2. Heat a large pan on medium for two minutes, add olive oil (enough to cover bottom of pan)
  3. When olive oil is hot but not smoking add cauliflower rice, stirring here and there, cook for 6 minutes (adding eggs the last 3 minutes)
While cauliflower cooks, make eggs and shrimp:
  1. Heat a small pan on medium/high heat for two minutes
  2. Add a olive oil to each coat bottom of pan
  3. When oil is hot, add shrimp to small pan, cooking and tossing for 2-3 minutes add sambal oelek mixture to pan, toss for one more minute and turn off heat.
  4. Season cauliflower with sea salt and pepper, then use a spatula to push cauliflower to one side of pan.
  5. Add a little more olive oil to pan. Gently crack two eggs into the pan, turn heat down to medium and cook until whites are set and yolks are runny, season eggs to taste
  6. Place cauliflower rice into bowls, pour shrimp and sauce over cauliflower rice, add avocado slices and fried egg, garnish with chives. Enjoy!

 

 

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Easy Sweet Potato Fritters-Paleo/Whole 30

My love affair with sweet potatoes has not lost it’s spark. In fact, I am swooning over these  Easy Sweet Potato Fritters! They are crispy, simple to prep, quick to cook and are Paleo and Whole 30 compliant. Be still my heart!
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Easy Sweet Potato Fritters-Paleo/Whole 30 #fritters #sweetpotatoes #sweetpotatofritters #paleo #whole30

 

Oh That Crispy Goodness…

And so simple. Sweet potatoes shredded with a food processor or box grater, mixed with eggs, chives, sea salt and pepper and then spooned into a hot pan and cooked until crispy and browned.

Easy Sweet Potato Fritters-Paleo/Whole 30

Kids Love Them Too!

I made these for my 2 year old grand daughter a few nights ago and she gobbled them up. Nothing is more rewarding than when kids love to eat healthy food. She dipped them in ketchup (because she’s obsessed). I dip mine in a dairy free ranch dressing!

Easy Sweet Potato Fritters-Paleo/Whole 30

Serving Suggestions:

These fritters are fantastic alone, or served alongside eggs for breakfast, but I also love them as a side dish to my Chopped Chicken Salad and Homemade Dairy Free Ranch!

Easy Sweet Potato Fritters-Paleo/Whole 30

And if you want to get really fancy, top them with poached eggs and blender hollandaise sauce for an Easy Paleo/Whole 30 Eggs Benedict!

 

Easy Sweet Potato Fritters-Paleo/Whole 30 #fritters #sweetpotatoes #sweetpotatofritters #paleo #whole30

The recipe:Easy Sweet Potato Fritters-Paleo/Whole 30

What you need:  food processor or box grater, and a good knife! I love these fritters served with my Dairy Free Ranch!

5 from 2 votes
Easy Sweet Potato Fritters! Paleo- Whole 30
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Only five ingredients and two are salt and pepper!

Course: Side Dish
Cuisine: American
Keyword: easy side dish recipe, Paleo recipes, Whole30 recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 2 medium sweet potatoes peeled and grated (approx 4-5 cups)
  • 2 Tablespoons chives chopped
  • 2 large eggs whisked
  • 1 teaspoon sea salt
  • A few turns freshly ground pepper
  • 2-3 tablespoon extra virgin olive oil or ghee
Instructions
  1. You can cook these in batches or use two pans. If cooking in batches you will need to carefully wipe pan clean with paper towel and add more olive oil in between batches
  2. Line a colander with two layers of paper towels and set in sink
  3. Peel potatoes, use a food processor or box grater to grate
  4. Sprinkle sweet potatoes with sea salt and toss, pour into colander and allow to sit for 10 minutes
  5. while potatoes sit, whisk eggs and chop chives
  6. Use paper towels to squeeze out and excess moisture from potatoes and place in a large bowl
  7. Add whisked eggs, chives and pepper mixing until well combined
  8. Place a pan on medium/high heat for two minutes
  9. When pan is very hot add oil or ghee, allow oil to get hot but not smoking
  10. Add sweet potatoes to pan by the large spoonful (2-3 tablespoons)  and use the back of the spoon to spread grated potatoes into a circle (try to keep fritters about a 1/4 inch thick, if they are too thin they will fall apart)
  11. Cook 4 minutes or so until the first side is browned, pressing with a spatula here and there, then gently turn fritters over to cook second side, turning down heat if necessary
  12. If cooking in batches, try to remove any bits of potatoes that broke off and add more oil to pan before adding second batch
  13. When potatoes are done, serve alone, with ketchup or with my homemade ranch dressing!

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Sweet Potato and Black Bean Chili!

February has arrived which means only six weeks left until spring. I say make the most of winter before it’s gone! Grab a cozy blanket and a bowl of this Sweet Potato and Black Bean Chili, turn on a good movie and chill.
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Sweet Potato and Black Bean Chili!

Another Fantastic Recipe from Sun Basket!

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Sweet Potato and Black Bean Chili!

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    1. Sun Basket saves time~ no going to the store or deciding what to make. Just go online, pick your meals, and everything you need is dropped off at your door!
    2. It saves money~ Less trips to the store means spending less money. Fact!
    3. Sun Basket teaches you how to cook healthy meals~Each box comes complete with recipe cards, instructions and photos of the finished recipe.
    4. Sun Basket broadens your food horizons~ We all get stuck in a food rut using the same recipes, ingredients, herbs and spices over and over. Sun Basket meals are designed by a talented chef and they offer a different menu every week. No more food boredom! But if you love a meal you can always make it again because you have the recipe card.
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Sweet Potato and Black Bean Chili!

About This Chili: A Perfect Bowl to Warm Up Your Winter

Sweet potatoes, tomatoes, black beans, onions, garlic, herbs and spices combine to make a comforting bowl of nutrient dense chili. Topped with avocado this chili really hits the spot. And it’s gorgeous. I always appreciate the beauty of real, healthy food!

Sweet Potato and Black Bean Chili!

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If You Are Feeding a Crowd:

The recipe below is for two. But if you are feeding a crowd, this recipe is easily adaptable to serve more and you can keep it warm in a crock pot for people to come back for seconds…or thirds. Trust me, they are going to want seconds and thirds.

Sweet Potato and Black Bean Chili!

The Recipe: Sweet Potato and Black Bean Chili!

This recipe is dairy free, gluten free and vegetarian.

5 from 2 votes
Sweet Potato and Black Bean Chili!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Did you know? Not all herb stems are created equal. When we cook with fresh parsley, thyme, or rosemary, we start by stripping the leaves from the stems. But cilantro stems are as delicious as the leaves, so we chop the stems and leaves together for this delicious, hearty, vegetarian soup.

Course: Soup
Cuisine: American
Keyword: easy dinner recipe, vegetarian
Servings: 2 servings
Author: Sun Basket Foods!
Ingredients
  • 1 white onion
  • 2 Tablespoons olive oil
  • ¾ pound peeled sweet potatoes diced
  • 1 tsp peeled fresh garlic, minced or grated
  • cups cooked black beans
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper optional
  • 1 cup diced tomatoes
  • 1 cup vegetable stock
  • 1 avocado
  • 2 sprigs fresh cilantro
Instructions
Start the chili:
  1. Peel and coarsely chop the white onion, peel and dice sweet potatoes (about 1/2")
  2. In a large sauce pot over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the onion and sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potatoes are just tender, 5 to 7 minutes.
While the onion and potatoes cook, prep the garlic and black beans:
  1. Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  2. In a fine-mesh strainer, rinse the black beans.
  3. To the pot with the onion, add the garlic, chili powder, cumin, and as much cayenne pepper as you like and cook, stirring occasionally, until fragrant, about 1 minute. Add the black beans, diced tomatoes, vegetable stock, and ½ cup water, and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 10 to 12 minutes.
Prep the garnishes:
  1. Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  2. Coarsely chop the cilantro.
Serve:
  1. Ladle the chili into individual bowls. Garnish with the avocado and cilantro and serve.

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Jalapeño Turkey Burgers!

I had the pleasure of leading a Whole 30 group in January (and will again in March!). It was amazing. And one of the things I love most about Whole 30 is it really makes you into a better cook! When you aren’t eating grains, dairy or legumes, you need to get creative with textures and flavors to keep things interesting and avoid food boredom. This extraordinary Jalapeño Turkey Burger is a perfect example.
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Jalapeño Turkey Burgers #Keto #whole30 #paleo #turkeyburgers

Jalapeño Turkey Burgers : Paleo, Whole 30 and Keto!

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Don’t these burgers look amazing? I can’t take full credit for them…although I would sure like to. They are a variation of a recipe one of the participants in my Whole 30 group created (thanks Lisa!)  Of course, I had to throw a perfectly poached egg on them. Because that’s how I roll.

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Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

These Jalapeño Turkey Burgers are easy to make too. Just combine ground turkey, minced jalapeño, cilantro, lime and spices, form into patties and cook in a pan!

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

Then top with guacamole, some pico de gallo and if the mood hits you, add a poached egg! Serve with my Rosemary Butternut Squash or Sweet Potato Fries and everybody is happy!

Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo

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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 my Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with my guacamole and Pico de Gallo!

4.7 from 26 votes
Don’t these Jalapeño Turkey Burgers look amazing?! Top them with guacamole, pico de gallo and poached egg and serve with a side of sweet potato fries for an amazing Paleo dinner! #whole30 #paleo
Jalapeño Turkey Burgers!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

I love a burger with a little kick to it and these juicy burgers have one! I use 85% lean ground turkey so the burger has enough fat so that it doesn’t dry out.

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 pound ground turkey I prefer 85% lean, it has more fat which makes for a better burger! If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
  • 1/2-3/4 of one jalapeño pepper minced(I like it hot so I use 3/4)
  • 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
  • 1/2 a teaspoon sea salt
  • 1/2 teaspoon black pepper
  • guacamole
  • pico de gallo
  • poached egg optional
Instructions
  1. 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.
  2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.
  3. Form into four patties.
  4. Place pan on medium heat.
  5. Add olive oil to bottom of pan.
  6. When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.
  7. Top with guacamole, pico de gallo and poached egg if desired!

More for The Burger Lover!

Click to learn to make the Secrets of Making a Fantastic Burger! ~ Linda Spiker

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