Ingredients
- 3 garlic (cloves finely minced)
- 3 jalapeno chile peppers seed dice fine
- 2 egg (white)
- 1 bacon fat
- 1 turkey (ground)
- 1/4 bunch cilantro (finely chopped)
- 3/8 cup milk
- 3/8 cup cream (heavy)
- 5/8 cup onions (finely diced)
- 3/8 cup bread crumbs
- 1 tablespoon vegetable oil
- 1 1/4 teaspoons salt
- 8 slices rye bread
- 8 slices monterey jack cheese
- 8 slices tomato
In a medium skillet place the bacon fat and heat it on medium until it is= hot. Saute the onions and garlic for 4 to 5 minutes, or until the onions= are tender. Let the vegetables cool (about 10-15 mins.) and then puree them In a LARGE BOWL place the jalapeno Chile peppers, bread crumbs, milk, salt,= and pureed onions. Gently mix the ingredients together so that they are= well blended.
In a MEDIUM BOWL place the egg, egg white, and heavy cream. Whisk the= ingredients together.
Continuing with medium bowl, add the oil and ground turkey, and mix them in= with your hands. Add the cilantro and mix it in. Add the bread crumb= mixture, and mix it in well with your hands. Shape the meat mixture into 8= patties that are the size of the bread slices.
Preheat the oven to 350=B0. Place the patties in a baking; pan and BAKE them= for 10 MINS on each side, or until they are firm.
On each slice of the bread place a slice of cheese and tomato. Place the= bread slices under a preheated BROILER until the cheese melts.
Place one baked sausage patty on top of each grilled bread piece. Top it= with the Southwestern Slaw. Serve the Black Bean relish on the side.
[from Stromquist and Stromquist (1990), Southern California Beach Recipe.= Sante Fe, NM: Tierra Pubs.] [ mcRecipe 28 Au 96 / patH !caution: 720 cals / 48 g fat ]