I’m starting to convert all of my recipes from my old food blog, Food and Sunshine, over to this website. It’s only right that these Adobo Chicken Burgers are one of the first converted over. These Adobo Chicken Burgers have LONG been my most popular recipes (over 38k pins!) and for good reason - they are out of this world delicious and way too easy to make. They are juicy, popping with flavor, and include turmeric and hidden spinach, both of which makes me feel like I’m doing something ultra healthy and crunchy.
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These Adobo Chicken Burgers are one of those easy recipes I keep on hand for the on the go and not so much days. They are a step out of the normal box and pop with juicy flavor. They also freeze well so I can prep extra and have them on hand for when I'm really not feeling up to cooking! Win win! They are also Gluten Free, Paleo, and Auto Immune Protocol friendly.
To keep things quick and easy, I use Primal Palate’s Adobo Seasoning. It’s incredible. I’m entirely obsessed. Like keep a jar in my purse put it on everything 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 AIP compliant blends.
Adobo Chicken Burgers
prep 5 mins
cook 10 mins
total 15 mins
yield 6 servings
2 tsp Tin Star Foods Ghee*
1/4 cup red onion, finely diced
1-2 large handfuls of spinach, finely chopped (approximately 1-1.5 cups)
1/2 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.