**READ ME: Keep in mind that while all of these recipes are Paleo. If you are currently doing the whole30, you will need to leave out all sweeteners!
I know, I know...but you will be able to enjoy them soon enough. Hang in there! I promise it's all worth it.**

Wednesday, January 23, 2013

{ Jalapeno Turkey Burger & Garlic Sweet Potato Wedges }

Well, I tried really hard to wait patiently for nice weather, so I could throw some burgers on the grill… but, apparently we aren't expecting that any time soon. So, I just gave into my craving and made a batch indoors. This burger was easy to make and packed a little punch of flavor and spice. Grass fed burgers will always remain number one in my heart {trying to take a break from red meat right now}, but turkey actually comes in at a close second. A lot of people think ground turkey is bland and dry, but if you use a mixture of the right spices and flavorings, you actually have a juicy, flavor packed burger.

  • 2 jalapeno peppers, seeded and finely chopped
OR
  • 1/3 cup pickled jalapeno peppers, chopped
  • 1 pound extra-lean ground turkey breast 
  • 2-3 garlic cloves, mined or finely chopped {we like bigger pieces!}
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup green onions, diced {or any onion really }
  • a few dashes of your favorite hot sauce
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt & pepper
1. Chop all ingredients, and combine and mix well in a large bowl with the ground turkey breast. Separate into 4 patties and sprinkle with salt & pepper  FYI...burgers tend to puff up during cooking so what I like to do is make the center thinner than the outside so that when it cooks up, it all ends up being the same size without that huge bump in the middle. 

2. Place them onto a plate, cover with plastic, and if your schedule allows--stash in the fridge for about 30 minutes to let the flavors marinade and give the patties a chance to firm up a bit. If not, go ahead and cook them. They will still be delish!

2. Heat grill, or skillet to medium-high and cook for 5-6 minutes on each side--or until no longer pink. Serve with your favorite toppings: we like avocado or guac, grilled onions, mushrooms, tomatoes, the possibilities are endless! Enjoy!

For the Sweet Potato Wedges...
  • 1 large sweet potato
  • 1-2 cloves garlic, minced {depending on how strong you want them}
  • salt & pepper
  • olive oil
1. Preheat oven to 400. Wash and cut your sweet potato into wedges, leaving the skin on. Toss in olive oil, garlic, salt and pepper.

2. Line a baking sheet with parchment paper { could use tinfoil--parchment helps with the crisp factor }, and place your coated sweet potato on the sheet. Bake for 15 or so minutes until desired tenderness. Then broil on LOW until golden brown and slightly crispy. This recipe is all in how you prefer them. Just make sure to keep an eye on them so they don't burn. Enjoy!


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