Adobo Chicken Burgers are my new jam. These are juicy, popping with flavor, and include turmeric, which makes me feel like I’m doing something ultra healthy and crunchy. They are quick & easy too!
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You may have noticed that I haven’t posted many recipes, much at all, over the last month or so. It’s been a really rough couple of months. I’ve always suffered with pain during my period, but during the last year it’s become pretty debilitating. About 6 months ago I started getting the same severe pain during other weeks of the month and knew it was something more than what my doctor’s were attributing to fibromyalgia and being a woman. Since I try to do things holistically first, and tend to be stubborn about pain, I put off surgery for way too long. I ended up having the surgery at the end of December and needed longer to recover than expected. I was diagnosed with endometriosis and unfortunately my pain has continued to get worse. Because of how severe my symptoms have been, I’m stuck in the space of deciding between the time, expense, and trials of integrative medicine vs the risks of conventional medicine. I’m having some other health issues that just complicate the decision. A week ago, in a pretty backwards fashion, I found myself in an energy healing session. I’ve done some out of the box stuff (we’ll have to talk about the Hulda Clark Zapper sometime), but this caught me a little by surprise and was so different than anything I’ve ever experienced. My chakra reading was remarkably accurate and day or so later I started feeling soooo much better. The severe fatigue cloud I’ve been in for months is finally lifting. I seized the opportunity and somehow cooked and shot a dozen or so recipes! I’m seriously excited to bring you these adobo chicken burgers because they are OUT OF THIS WORLD. I can’t stop eating them.
I work long shifts during the week, so to make things easier I meal plan and do some prep work in advance (get my meal plan template by joining the email list above). These adobo chicken burgers have been on my regular meal prep rotation. I usually eat them for breakfast over a bed of spinach and a side of roasted veggies. The adobo seasoning packs so much punch and the red onion helps keep the burgers moist and juicy. I also throw in a handful or two of spinach, because it’s pretty much the only way I can get my husband to eat all his veggies.
I use Primal Palate’s Adobo. It’s incredible. I’m entirely obsessed. Like keep a jar in my purse obsessed. I can’t possibly express the quality and flavor of the Primal Palate spices and blends. They have made our lives so much easier, especially with the addition of the new 3 pack AIP compliant blends. Unfortunately, the Adobo is not strict AIP because it includes black pepper. If you haven’t reintroduced black pepper I’ve included what seasonings to use instead. I prefer the quality of the Primal Palate adobo, but the burgers are just as delicious both ways.
- 2 tsp Tin Star Foods Ghee*
- 1lb ground chicken or turkey
- ¼ cup red onion, finely diced
- 1 large handful of spinach, finely chopped (approximately 1 cup)
- 1 TBS Primal Palate Adobo Seasoning*
- ½ tsp himalayan pink salt + more to taste
- *For strict AIP use coconut oil & 1 tsp garlic powder, 1 tsp onion powder, 1 tsp turmeric, & 1.5 tsp dried oregano
- Preheat oil over medium heat in a large cast iron skillet.
- Mix ground chicken, red onion, spinach, and seasoning in a large bowl until well combined. Divide into 6 equal portions and form burger patties.
- Cook burgers for 4-5 minutes per side or until it reaches an internal temperature of 165 degrees.
- Serve warm over roasted vegetables, a bed of spinach, or in a lettuce wrap.