This is something that morphed as I made it.
It was gonna be paleo Asian burgers. Sounds great, right?
Follow me on the journey to see what ended up happening:
Paleo Asian Sloppy Joes
1 lb. ground white meat chicken
1 onion, diced
2 cloves garlic, diced
1 serrano pepper, diced
2 tsp. chile paste (I used these pastes that I seriously love for those times when you don’t have the fresh stuff on hand – it’s LEAGUES better than the jarred stuff and doesn’t have any weird chemicals)
1 cup cilantro leaves, washed and diced
1 package fajita or Asian mix, diced
1 tbsp. oil
to taste: ground ginger, coriander, soy, hoisin (ignore that bottle of mayonnaise there!)
1. Sautee the onion, garlic, spices, and other veggies (but not the serrano pepper) in the oil for about 5 minutes, or until they start to turn translucent.
2. Now, put lid on the skillet and turn down the heat. Cook the veggies for another 15-20 minutes or until they are incredibly soft. We don’t want to caramelize the veggies, we want to soften them and stew them until they become a jam that we can…
mash with a potato masher or drinking glass! This makes the meat very moist and the vegetables palatable for even the harshest of critics.
3. Combine the chicken with the hoisin, soy, and diced pepper.
Don’t try to form them into patties. With so much moisture from the veggies, they will just fall apart.
instead, just add them to the veggie mixture and mash it all around.
4. Cook until the chicken is totally opaque and cooked through.
5. Serve on portabella buns or mixed greens with a garnish of hoisin and Sriracha.
These didn’t turn out the way that I thought they would, but they are still great. The important part is the extra fat from the oil used to sautee the veggies – it makes the meat very tender and juicy instead of the hard, crumbly discs that you occasionally get when using low fat meat. The vegetables literally disappear into the meat. The sweet, spicy, and pungent flavors of the sauces and spices make this a great filling for a taco or topping for a salad – I would even serve this with fried wonton crisps as a room temperature party dip!
Bottom line, mistakes aren’t all bad.
Some of them are pretty damned tasty.