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Southwest Green Chili Turkey Patties with Fried Egg
collard and jicama slaw / lime vinaigrette

Active: 35 min Total: 35 min
Convenient canned green chilies and Latin spices make these turkey patties super flavorful. You'll love these for spring but don't forget them when summer BBQ season starts!
Smarts: Collards can be a bit bitter which is why we pair them with light, crunchy jicama and a sweet and tart vinaigrette!
Tags

Ingredients

Metric
Servings:
4
Southwest Green Chili Turkey Patties with Fried Egg:
  • Green chilies (4 oz / 113 g) - 1 can
  • Paprika - 1 tsp
  • Coriander - 1 tsp
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/2 tsp
  • Ground turkey, lean - 1 1/4 lb
  • Cooking oil - 1 Tbsp
  • Eggs - 4
  • Tomatoes, large - 1, sliced
Collard and Jicama Slaw with Lime Vinaigrette:
  • Garlic - 2 cloves, minced
  • Collard greens - 1 bunch, sliced thinly
  • Jicama - 1, peeled and grated
  • Lime juice - 4 tsp
  • Hot sauce - 2 tsp
  • Honey - 1 Tbsp
  • Paprika - 1/2 tsp
  • Cooking oil - 1/4 cup
  • Sunflower or pumpkin seeds - 1/4 cup

Nutrition Facts

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Prep

  1. Chilies - Open can and drain liquid.
  2. Make patties - Mix chilies, paprika, coriander, chili powder, cumin, and salt with ground turkey. Form into patties (1 / serving). If you wet your hands first, it’s easier to work with the meat.
  3. Garlic / Collards / Jicama - Prep as directed. (Can be done up to 4 days ahead)
  4. Make slaw - Whisk together garlic, lime juice, hot sauce, honey, paprika and cooking oil. Season to taste with salt and pepper. Toss with collards, jicama, and seeds. Cover and refrigerate. (Can be done up to 1 day ahead)

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Make

  1. Heat up a skillet or non-stick pan over medium heat. Add cooking oil and then patties to heated oil. Cook on both sides for 5 to 6 minutes, until the turkey patty reaches 165F / 74C. Remove from pan and set aside.
  2. There should be a little turkey grease left in the pan. Crack eggs directly in the leftover heated grease. Fry for ~3 minutes and then lower heat and cover with a lid and cook for another 2 to 4 minutes depending on level of yolk done-ness desired.
  3. Slice tomatoes while eggs cook.
  4. Divide up slaw and place patties onto bed of slaw, and top with tomato and egg. Enjoy with your favorite hot sauce!

Nutrition Facts

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Reviews

Ratings

Original (188)
Gluten-free (10)
Paleo (21)
Vegetarian (16)

74 reviews

Liked the burger a lot (boyfriend wished it had some kind of condiment) but didnt love the salad

By: Kathryn
Posted: Sep 14, 2019
Diet: Original
0 Helpful

Only made the burgers. They were delicious.

By: Becky
Posted: Jan 29, 2018
Diet: Original
0 Helpful

Loved how easy it was! Forgot the pepitas. Used finger limes and it was awesome to get that burst of flavor. I look forward to it being even better tomorrow.

By: Sarah
Posted: Nov 06, 2016
Diet: Vegetarian
0 Helpful

Yum! Really delicious and filling soup, super easy to make. I subbed kale for collards, since I had a bunch on hand anyway. I think this will be even better once it's had some time to sit a bit and develop the flavors.

By: Lisa
Posted: Mar 29, 2016
Diet: Vegetarian
0 Helpful

Burgers were a little dry, but the slaw was tasty even without the honey (not adding sugar to recipes at the moment).

By: Tara
Posted: Jan 27, 2016
Diet: Paleo
0 Helpful

Burgers tasty and salad delicious

By: Kate
Posted: Dec 15, 2015
Diet: Original
0 Helpful