Recipe // Mango Jalapeno Turkey Burgers

Burgers probably aren’t the first thing that comes to anyone’s mind when they think of healthy food– but we love making burgers around here! To be honest, I can never resist the ease of ground meats during food prep, so meatballs and burgers tend to make a regular appearance. Plus, I just love them! These burgers also just so happen to be Whole 30! I’m beyond my days of strict Paleo-ing…. but it’s still what the majority of our dinners look like.

It’s starting to get all summer-y around here and it makes me miss being able to grill (damn you apartment living) but I suppose a cast iron skillet is a close second for an ideal cooking method. I got ours from Target and I use it every single day!

I’m also including a bonus recipe for a sweet and spicy jicama slaw. I also think “slaw” is one of the worst words in the English language. I wanted to call it a salsa, but it’s really not… I suppose it could be if you really wanted it to be. We, however, have been eating it straight, with a fork, which I’m pretty sure makes it a slaw. But I don’t know. Who decided these things?

Well anyway.

Side note before you start this; if you have never cut a mango before– stop what you are doing and go watch a Youtube video on how to cut a mango. The first time I cut into a mango, I was bitterly disappointed to find out that, while they don’t have a “pit” per-say, the middle is hard and impossible to cut into, so there is a specific way you need to cut it so you don’t waste your time and also a whole mango. Avoiding tragedies here…

Spicy Sweet Jicama Slaw



  • About 2 cups of raw jicama, peeled, and cut into matchstick pieces (for me, this ended up being about 2/3 of the smallest jicima I could find at the store)
  • 2 diced jalapenos
  • 1 diced mango
  • 1/2 cup diced strawberries
  • 1/4 cup chopped cilantro
  • Juice from 1 lime


  • Combine all the ingredients in a bowl. That’s it.

Mango Jalapeno Turkey Burgers



  • 1 lb ground turkey
  • 1 mango, diced
  • 3 jalapenos, diced
  • 1 tbsp ground cumin
  • 1 tsp adobo seasoning
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp arrowroot powder (this helps hold it together)


  • Combine all the ingredients in a mixing bowl and work the mixture together with your hands until everything is well incorporated.
  • Form the ground meat into four patties (or eight if you are doing sliders)
  • Heat a large cast iron skillet on medium high heat and add your cooking oil of choice (hint– avocado oil is the best for this!)
  • Once the skillet is up to temperature, place the patties on the skillet and let them sear on one side for about 4 minutes
  • Flip the patties, turn the heat down to low and cover the skillet so they finish cooking evenly, for about 6-10 more minutes (check up on them so they don’t overcook… a meat thermometer will serve you well here)
  • Serve in whichever way suits your dietary preferences


We very rarely do dairy, but I bet these would be good with pepperjack or swiss cheese. We also never do buns. Lettuce wrapped always. There is no grand reason for this other than preference. We don’t avoid gluten or bread products in general, I’ve just never found hamburger buns the slightest bit appealing. When we did our Whole 30, we got really into lettuce wrapped burgers and I just never felt the need to go back. See also, my love of zoodles and the fact that I haven’t eaten “real” pasta in two years.

But you know how I feel about these things; do you!



The jicama slaw would do well as a topping, but I opted for avocado instead (duh) and ate the slaw on the side. It is my favorite. It tastes like summer. The combination of flavors is so fresh and summer-y I just want to keep eating it forever.

What is your favorite summertime dish? Anything you always take to parties and barbecues?