1 tablespoon bacon fat
2/3 cup onions — finely diced
3 cloves garlic — finely minced
3 jalapeno Chile peppers — seed dice fine
1/3 cup bread crumbs
1/3 cup milk
1 1/4 teaspoons salt
1 egg
1 egg white
1/3 cup heavy cream
1 tablespoon vegetable oil
1 pound ground turkey
1/4 bunch cilantro — finely chopped
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 ]