While going down the black hole of pinterest I found a pin about jalapeño burgers, with a picture of guac right beside them. I don't think I even read the recipe; just went straight to making up my own recipe.
Jalapeño Burgers*
Free-range grass-fed ground beef**
Yellow Onion
Garlic
Fresh Jalapeño pepper
1 or 2 eggs
Spices to taste: Salt, pepper, chili powder, cumin
* I'm sorry I don't use quantities...use your best judgement!
** ...is the answer to all our environmental and craving-inducing concerns!
1. Cut up the onion and jalapeños (scrape out flesh & seeds), pulse them in a food processor to achieve a nice consistency. Add to a small mixing bowl. NOTE: If your hands are like mine you should wear latex gloves to prepare this meal. Jalapeños can leave finger tips burning for days!!
2. Add minced/mashed garlic and egg to the onion/jalapeños. Whisk together with a fork.
3. Add egg mixture to large mixing bowl with ground beef. I probably used 2lbs.
4. Mix it all together with your hands. This is important; it's the best way to get the egg evenly mixed up (I think).
5. Add spices to taste. (The cumin is key!)
6. Form into patties. Works great as sliders or big juicy burgers.
7. Cook them up on the grill! Or flash freeze for 30 mins and then transfer to freezer-safe bag/container.
This recipe is lactose-free, gluten-free & paleo.
These burgers are so fresh and tasty! The jalapeño and spices add enough flavour that you don't even need condiments. I tend to serve mine with rosemary rock-salt fries, fresh sliced tomatoes and guac! Leftover jalapeños also make great homemade salsa. See recipes below:
Rosemary Rock-Salt Fries
Organic Potatoes (Russet or other yellow or white potato). Aim for large ones.
Olive Oil
Rock Salt (fresh-cracked is ideal)
Fresh Black Pepper
Dried Rosemary
1. Pre-heat the oven to bake on 400F.
2. Wash & peel the potatoes. Cut into "fries" with a sharp knife (about 1 cm thick).
3. Toss in a large bowl with olive oil, salt, pepper and rosemary. Be generous with the olive oil.
4. Line a baking sheet with parchment paper. Lay the fries in a single layer if possible.
5. Bake about 40-50 mins. I set the timer in 10 min intervals and flip the fries each time.
6. They don't keep too well in the fridge, so eat them all up! (What a shame...)
This recipe is vegetarian, vegan, lactose-free and paleo.
Fresh Authentic Guacamole*
Ripe Avocados
Yellow Onion
Fresh Limes
Spices to taste: Salt & Black Pepper
*So many people over-think guacamole! Keep it simple, fresh and authentic. To make this recipe even quicker & simpler, use a mini food processor.
1. Cut up about 1/4-1/2 of a medium yellow onion. Dice into small pieces. Dump into bowl. (Or, pulse in a food processor).
2. Slice open 1-2 avocados, scoop em out and add to bowl. (Save "pits"). Mix & mash well with a fork. (Or, add to food processor and blend until chunky/creamy).
3. Squeeze a generous amount of fresh lime juice and add salt & pepper to taste. Mix well. I use organic limes which are quite small, so it ends up being about half a lime. Start with 2 slices and go from there.
4. To store: Add "pits" back to bowl and cover. The colour won't be perfect but it should last you a good 24 hours at least!
5. Serve with corn chips, in wraps, on toast, with burgers, in sandwiches...just about anywhere.
This recipe is vegetarian, vegan, lactose-free, gluten-free and paleo.
Easy Authentic Jalapeño Salsa
Fresh jalapeño
Any kind of Onion
Tomato
Fresh Lime
Spices to taste: Salt & Black Pepper
1. Add jalapeño and onion to food processor. Blend well until quite smooth.
2. Squeeze fresh lime juice to taste! In my opinion, the more the better!
3. Dice a nice juicy tomato as small as you can. Add to food processor and pulse to blend. (The tomato adds sweetness)
4. Add salt & pepper to taste.
5. Tada! Enjoy with burgers, meat, as a companion to guac, or anything else to which you want to add spice!
This recipe is vegetarian, vegan, lactose-free, gluten-free and paleo.
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