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 ]