Santa Fe Turkey Burgers

I posted this recipe in my feature "Widescreen" article "Remembering Route 66, my cross country drive", and I wanted to post as a separate recipe.

As I say continuously with recipes that involve bread and meat, I am trying to think "out of the box" pertaining to the  "gain-free" and "gluten-free" movements (both of which I think are valid concerns), by utilizing papaya enzymes to digest grains and meat.

I don't eat a heck of a lot or grains or animal protein (oatmeal twice a week, a slice or two of Whole Foods Pizza Weekly, and plentiful salmon and pasture raised eggs almost everyday), but I can't see myself giving quality pizza, burgers and sandwiches up, nor do I feel the need to, as long as they are the highest quality ingredients.

Santa Fe Chorizo (or spicy turkey sausage) Burger

To Prepare the Burger:
* 1 Pound pasture raised turkey (or grass fed beef or bison, I avoid conventional beef)

* 1 Pound Fresh Chorizo casing removed, although I replace the Chorizo sausage with Spicy Turkey Sausage, Whole Foods has an incredible assortment

* 2 Tbsp organic Minced Garlic
* Handful organic chopped parsley
* Pink Himalayan Salt & Organic Pepper to Taste

Directions: Mix together, do not over-handle meat. Make into 4-6 patties. Grill over medium-high until chorizo or turkey sausages cooked through.

Optional Sauce

* 1/2 Cup Organic Mayonnaise (avoid mayo with Canola!!), I replace mayo with Dijon Mustard mixed with honey
* 1/4 Cup Fresh Cilantro chopped
* 2 Tbsp Green Diced Chile
* Juice of 1 Organic Lime
* Himalayan Salt to Taste

You may not need the sauce, just including it from original recipe, although you can still add any or all of these ingredients as additional toppings


* 2 Organic Avocados sliced
* 4-6 slices organic Monterey Jack Cheese, I prefer grass fed cheese
* 2 organic Red Peppers roasted, peeled and sliced
* 4-6 Burger Buns, I like
Sami's Millet and Flax Buns toasted

original recipe and burger photographs from FoodDelMundo blog

~stay healthy~


The Healthy Chef's Corner

"The Healthy Chef's"  Deliciously Healthy  Food Tidbits:

Garlic is gaining more attention as a potent cancer fighter.

Compared to conventional and commercially raised turkeys, pasture raised turkeys have many health benefits read more here.

Pink Himalayan Salt is totally different from table salt in that it contains 84 minerals in perfect balance.

Chile Peppers are very healthy spices, with a wealth of health benefits.




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"The Healthy Chef's Corner"

posted to   Monday mania  fat tuesdays real food Wednesdays Fight Back Fridays

2 Responses


just wanted to let you know, 10 months ago i started down the road to a complete change in health, diet, and lifestyle… your blog was one of the first ones i came across that i found real information regarding superfoods and great health habits and i'm so thankful for it!  goji, himalayan salt, maca, raw honey, cacao, coconut oil… these are just a few of the things we've incorporated into our diets that were inspired by your blog, along with alternative sweeteners of course!
i had to comment because something else we've done at the same time is eliminate wheat from our diet completely… it has been possibly the best thing of all the choices we've made. none of us in our family is gluten intolerant (that we know of) but we've all become transformed by the changes that leaving wheat behind have made… weight loss, increased energy, disappearance of allergies, digestive and intestinal issues… these name just a few of the benefits i'm certain are all a part of saying goodbye to wheat for good.
i know the idea is daunting… take it from me, i was quite a baker (if i do say so myself) and it was a huge part of my identity.  well, the positive changes have outweighed anything wheat could have ever done for me in the past.
i encourage you to try it… you've obviously found so many other positive changes that a healthy diet brings… you can always go back if you feel no different. (but i promise you will!)
ps. if you haven't checked out "wheat belly" by william davis m.d. you should!


Thanks for the comment, I really do value it, and the way you write your opinion so smoothly always makes me keep thinking about this issue. One thing to keep in mind is I don’t really eat wheat. As I said in the recipe, I use millet buns which are gluten free. Also keep in mind I will have about one sandwich like this every few months or so, and I can easily go through a full week with no grains at all (I will eat some oatmeal on the weekend, but always pop a papaya enzyme capsule). If it weren’t for me blogging, I don’t think I would have ever been aware of the grain free issue. I think the issue is totally valid, and everyone needs to address it. For me, I can easily eat a hemp bread, although a weird texture, when toasted up, it becomes a very good toast-like bread. I also will admit, since I have become aware of the gluten free movement, I have naturally avoided most grains, like I will eat salmon and diced apples for my light dinner as opposed to salmon and pasta. I write recipes like this for the purpose of people to at least use quality ingredients until they get to where they wanna be. But thanks for the words, no way do I know it all about health and wellness and I love to hear others, everything I have learned and implemented has been advice from others 🙂

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