I love when someone complains that eating healthy is boring.
I love it because it gives me an opportunity to completely prove them wrong. I rise to the occasion and start sifting through my spice rack – looking for the most random, atypical seasonings I can find. I enjoy challenging myself to branch out and try something new outside of my normal sautéed protein, veggies and a side of avocado.
Don’t get me wrong – my go-to meals are delicious but I understand that not everyone (i.e. my boyfriend) wants to eat the same flavor profile every day.
This recipe came about because neither one of us could decide what to have for dinner one night last week. If you’re following me on Instagram you probably saw my spread of Paleo/Vegetarian Italian goodness from a family dinner I hosted. Well this was the night after, and I was kinda cooked out. I didn’t want saucey, I didn’t want tomato-ey, I didn’t want peppers. I didn’t know what the hell I wanted but I knew I did NOT want to go out to eat.
That’s a good subject for an entirely different blog post. Just know that on any given day, I prefer my food over anything at a restaurant.
So, I started digging.
I pulled out curry powder, Chinese 5 spice and it just kind of came to me.
The recipe below is what came of that creation. And it-was-BOMB! Enjoy!
Paleo Curry Turkey Burgers
- 1/2 lb. of ground turkey meat (yields 2 palm-size burgers)
- 1 egg
- 1/4 cup almond meal
- 1 tbsp curry powder
- 1 tsp Chinese 5 spice
- 1 tsp ground ginger
- 1 tsp coconut oil (to grease pan)
- 1/2 tsp salt + 1/2 tsp pepper
- Combine all ingredients in a large mixing bowl. If mixture is too runny, add more almond meal.
- Heat a cast iron skillet on medium-high heat and once warm, add coconut oil to cover entire surface of the pan.
- Divide the turkey mixture into two burgers by shaping with hands
- Carefully lay each burger into the skillet then immediately go wash your hands – because, gross.
- Sear for 2 minutes on each side.
- Continue flipping and flattening the burgers every 1-2 minutes on medium heat until there is no more pink (approximately 12 minutes)
- *Optional* Place the skillet into a 350 degree pre-heated oven after searing for 10 minutes to finish vs. flip + flatten routine
- Remove burgers from skillet, plate and enjoy! I added one last little sprinkle of sea salt on top of mine and it was divine.
- Asian veggie mix (broccoli, snap peas, water chestnuts, cabbage)
- Fried egg on top
- Daiya cheese
- Sliced avocado
- Curry sauce (I recommend this curry paste. Combine with coconut milk. Thank me later.)
- Sliced tomatoes
- A giant pile of spinach (my usual preference)