At Xtrema, our goal is to relieve you of unwanted and unknown toxins so you can slip into the ease of wholesome cooking through one of the oldest and purest methods, reimagined for the everyday kitchen.

This is a family favorite and the recipe is always changing. You can use sundried tomatoes from a jar instead of salsa or pesto sauce as well. Diced carrots and mushrooms also add some zest to the burgers.

• Mix all of this up into a large bowl and all at the end add the Panko or bread crumbs until you can form large patties that will hold together for grilling or cooking on-top of the stove.
• We cook the burgers in the 10" Versa Skillet (braiser) and cover the burgers with a lid while cooking. Always heat the pan on a low setting first. Then spray the Xtrema pan or use a little coconut/olive oil. An organic cooking spray works best. Heat the pan on low and then turn up the heat to medium. If the pan dries out during the cooking process, add a few tablespoons of water to keep the pan wet. (we just splash in water as needed) Note that using ceramic cookware will keep your turkey burgers nice and moist. Cook burgers for about 12 minutes or to brown on tops. Flip occasionally.
• Serve on romaine lettuce with tomatoes or place them on a nice whole-wheat bun. Add your favorite condiments and enjoy.

We usually serve up these turkey burgers with a roasted potato mix packed with red skin potatoes, sweet potatoes, and purple onion. Season with EVO, garlic powder, onion powder, rosemary, cracked pepper, and Italian Seasoning. Bake in the Xtrema four-quart baking pan for 45 minutes at 400 degrees. Stir every 15 minutes until golden.

• Mix all of this up into a large bowl and all at the end add the Panko or bread crumbs until you can form large patties that will hold together for grilling or cooking on-top of the stove.
• We cook the burgers in the 10" Versa Skillet (braiser) and cover the burgers with a lid while cooking. Always heat the pan on a low setting first. Then spray the Xtrema pan or use a little coconut/olive oil. An organic cooking spray works best. Heat the pan on low and then turn up the heat to medium. If the pan dries out during the cooking process, add a few tablespoons of water to keep the pan wet. (we just splash in water as needed) Note that using ceramic cookware will keep your turkey burgers nice and moist. Cook burgers for about 12 minutes or to brown on tops. Flip occasionally.
• Serve on romaine lettuce with tomatoes, cucumbers, feta, and Tzatziki or place them on the bun or bread of your choice!

1. Cook rice in Xtrema Saucepan or Stock pot.
2. While rice is cooking, preheat Xtrema Wok or Skillet. When warm, add oil. Add sliced onion and saute until soft. Add cubed chicken, spices, and half of the salt, and cook until chicken is brown on all sides.
3. Add ginger, garlic, continue cooking spices release nice aroma.
4. Add coconut milk, and the rest of the salt. Bring to boil and then cook on medium heat until chicken is fully cooked and water is almost absorbed (about 1/3 cup liquid remaining).
5. Meanwhile rice will be ready. Drain cooked rice. and add on top of chicken with green peas. Don't mix the rice yet. Cover the pot, let chicken cook for 1 more minute, then switch off leave covered for 2-3 minutes.
6. Open the pot, fold gently to mix half of rice and green peas (if using) into the curry chicken. Mix in diced mango, chopped cilantro, and chopped cashews. Serve family-style in the pot.

1. To make the forbidden rice: Preheat Xtrema Saucepan on low. Add rice and coconut oil place over medium heat. Toast rice for 2 minutes with the oil to enhance the flavor and texture. After 2 minutes, add water and salt and stir. Allow water to come to a boil, then turn heat to low, cover and cook for 45-55 minutes. Remove from heat and allow to sit in saucepan covered for 10 minutes, then fluff with a fork. The rice should be slightly chewy but still soft.
2. While the rice is cooking, you can chop your veggies and cook your eggs. Preheat Xtrema Skillet or Wok on low. Add eggs and water to a bowl and beat slightly with a fork. Raise to medium low heat and spray with a little nonstick cooking spray. Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.
3. Once rice is done cooking, you can start cooking your veggies. Wipe the same Xtrema skillet or wok you used clean with a paper towel, then add in 1 tablespoon of coconut oil or sesame oil and place over medium heat. Add in pineapple, garlic, ginger, green onion and red bell pepper; saute for 4-6 minutes until pineapple starts to caramelize and turn slightly golden brown on the edges. 
4. Next add in the remaining veggies: red cabbage, carrots and edamame. Saute for 3-5 more minutes, stirring frequently. Transfer all of the veggies to a large plate or bowl.
5. Now it’s time to fry up the rice! Add the remaining ½ tablespoon oil to the same pan and place over medium heat. Add in your cooked rice and cook, stirring frequently for 2-4 minutes. 
6. Add all of your cooked veggies plus the cooked eggs back to the pan. Stir in the the chili paste, soy sauce and honey roasted cashews and cook for a few more minutes. Taste and adjust seasonings as necessary. You may want to add another tablespoon of soy sauce or even some crushed red pepper flakes for a little hint of spice. It’s up to you. 
7. Garnish with additional nuts, cilantro and a little extra green onion. Serves