These paleo-friendly patties definitely break the protein routine.
When I came across this recipe for Paleo Jalapeno Chicken Burgers from Once a Month Meals, I nearly flipped my gourd. All of them. (Whatever my gourds are.)
This flavor combo is inspired. It’s so mouthwateringly perfect that I found myself printing out a photo of the recipe and pasting it in my kitchen just so I could look at it. If I couldn’t eat them, at least I could admire them like a work of edible art.
As a paleo eater for 3 years now, I know how easy it is to lose inspiration with food. The paleo menu can sometimes feel quite limited. There are eggs for breakfast, so many eggs. There are nuts and berries for lunch and grass-fed meat for dinner. And then we’re back at eggs again.
But paleo chicken taco burgers? This was so much lighter than a steak. So much spicier than a burger. So much better than a chicken breast. It was time to make this delish dinner. And since I’m allergic to any list with more than 4 ingredients on it, I decided to super simplify the original recipe and hack ‘em—turning them into Chicken Taco Burgers.
Here’s all you need to try these babies at home.
The basic recipe calls for just four ingredients. Ground chicken (you may have to ask your grocery store butcher to turn chicken breasts into ground chicken if you can’t find it in the meat section), cilantro, jalapeno and a packet of Old El Paso™ spice mix makes quick work of this recipe by superboosting it with serious flavor.
Grab a big bowl and add all of your ingredients to it.
Don’t forget the OEP mix! That classic taco spice added to burgers is outrageously good.
Strictly paleo? No worries! I’ve included an organic DIY spice mix recipe if you want to mix your own.
Now mix it all until well combined.
Then form into patties. Go big. 4 to 5-inch patties will shrink by the time everything cooks, so load up that chicken and create some big ‘n purty burgers.
Time to cook! Melt a little coconut oil in a skillet and cook your burgers over medium heat. To fully cook the center of the burgers, cover the skillet with a lid and turn the stove to medium-low heat. Five minutes of cooking should finish off any raw sections, but use an instant read thermometer to be sure.
And now, for the finishing touch: homemade green onion guacamole. Just mash together ripe avocadoes, diced green onions and a little lime juice. Then apply salt and pepper until your face is happy, and pop that guac on your plate with the finished burgers.
While I was finishing up this recipe, I was suddenly flanked by three hungry humans.
“That smells so good!”
“That looks so good!”
“Can we eat that now?!”
Turns out, I’m not the only one who thinks this recipe is irresistible. Even cavekids are down with paleo when it includes chicken burgers, jalapeno and a big scoop of lime-kissed guacamole.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!