Southwest Green Chili Turkey Patties with Fried Egg
collard and jicama slaw / lime vinaigrette
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!
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
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
Amount Per Serving
Calories
574
Just a moment...
% Daily Value
Total Fat
39g
59%
Just a moment...
Saturated Fat
7g
37%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
291mg
97%
Just a moment...
Sodium
749mg
31%
Just a moment...
Total Carbohydrate
22g
7%
Just a moment...
Dietary Fiber
9g
35%
Just a moment...
Sugars
9g
Just a moment...
Protein
38g
Just a moment...
Prep
- Chilies - Open can and drain liquid.
- 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.
- Garlic / Collards / Jicama - Prep as directed. (Can be done up to 4 days ahead)
- 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
- 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.
- 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.
- Slice tomatoes while eggs cook.
- Divide up slaw and place patties onto bed of slaw, and top with tomato and egg. Enjoy with your favorite hot sauce!
Nutrition Facts
Amount Per Serving
Calories
574
Just a moment...
% Daily Value
Total Fat
39g
59%
Just a moment...
Saturated Fat
7g
37%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
291mg
97%
Just a moment...
Sodium
749mg
31%
Just a moment...
Total Carbohydrate
22g
7%
Just a moment...
Dietary Fiber
9g
35%
Just a moment...
Sugars
9g
Just a moment...
Protein
38g
Just a moment...
Reviews
Ratings
74 reviews
Liked the burger a lot (boyfriend wished it had some kind of condiment) but didnt love the salad
0 HelpfulLoved 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.
0 HelpfulYum! 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.
0 HelpfulBurgers were a little dry, but the slaw was tasty even without the honey (not adding sugar to recipes at the moment).
0 Helpful