Latin Macho Turkey Burger

I have ranted in a previous blog posts about the over use of sugar in our society and one of the reasons why I think sugar gets added to so many savory dishes is because we are looking for a way to amp up the flavor.

Nothing is worse than an under-seasoned dish and a lot of the time, all that the dish needs is salt and spice. Salt often gets a bad rap, like fat (read good fats), but most dishes that are homemade must have salt added to them, otherwise you will have a very bland dish that doesn’t have a lot of taste. Whenever possible, always taste your dish along the way to make sure that you are not under-seasoning from a salt standpoint.

As for spice, sometimes it isn’t necessarily a problem of under-seasoning, but rather using it too much or in the wrong way. There is a time and place for spice and this dish does not disappoint in the spice category. There is a lot of kick from the jalapeno and a nice creamy cooling from the mayonnaise that balances it out.

If you do not like spicy dishes, I would suggest you completely disregard the jalapeno/onion topping. I also suggest that if you are not counting macros, or if you have more fats and protein to play with than I do, use 85% ground beef for a much juicier burger.

Latin Macho Turkey Burger


  • 1 lb extra lean ground turkey
  • 8 oz chorizo (I used 2 vegetarian sausage patties instead)
  • 1 T adobo seasoning
  • 1 onion, grated

Mix the ingredients together in a large bowl. Form into 6 patties and refrigerate for 30 minutes. Cook on grill to desired doneness, making sure to cook thoroughly.

One serving is one burger.

Jalapeno/Onion Topping

  • 1 tsp olive oil
  • 1 onion, thinly sliced
  • 1/4 cup minced jalapeno peppers
  • 1/4 cup packed brown sugar
  • Salt and pepper to taste

Heat olive oil in pan. Add onion and season with salt and pepper. Cook for about 1 minute. Add peppers and brown sugar and cook on medium-low heat for about 15 minutes or until onions are caramelized.

One serving is approximately 40 grams.

Roasted Red Pepper Mayonnaise

  • 3/4 cup mayonnaise (I used fat-free)
  • 2 roasted red peppers

Place mayonnaise and red peppers in blender and puree until well blended. One serving is approximately 1 T.

Build the burgers with the mayonnaise and jalapeno/onion topping as desired. Serve immediately.

For one serving of each, according to how I made it,

  • 2 grams fat
  • 15 grams carbohydrates
  • 22 grams protein


Inspiration from



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