Southwest burgers

Contributed by Preston Maring, MD

Southwest burgers

Our market will be open as usual tomorrow (only a 10% chance of rain) and will be closed the Friday after Thanksgiving.

You may have noticed that Kashiwase Farms is done with their stone fruits for this year and hopefully will rejoin us in the spring.

With the opening of crab season, I had initially hoped to highlight a cioppino recipe today, but haven't found the right one yet. The first one had too much fennel and fish stock. Stay tuned.

A family member recently returned home and brought this recipe from the Southwest, which he modified. Whether you are on Atkins, South Beach or a "Seefood" diet (see food and eat it), these are great burgers. The fat content can be varied to suit your taste by varying the relative amounts of ground turkey breast, ground turkey dark meat and ground beef.

If you make the full recipe, there is enough to freeze some of the uncooked patties for later use.

If you serve a salad with these burgers, try some sliced persimmon from the Lone Oak Ranch in the salad.


  • 1 lb ground turkey breast
  • 3/4 lb ground turkey dark meat
  • 3/4 lb lean ground beef
  • 3/4 cup chopped onion (the cippolinis at the market work well)
  • 5 oz chipotle chilis in adobo sauce, chopped (not sure how big the can is)
  • 1/4 cup diced red pepper
  • 3 Tbsp chopped cilantro
  • 2-1/2 tsp ground cumin
  • Salt and pepper to taste


Mix, make patties and grill or broil.

Nutrition Information (per serving)