Miss A Columnist

Dionna Mash is a writer, do-gooder, and California native. Born and raised in San Diego, she is now ecstatic to finally be residing in her mother’s hometown of San Francisco. She got an early start in writing when she realized that math was never going to be her strong subject, and reading and writing naturally became her forte in school. She recently graduated from California State University Chico where she studied instructional design and technology and communication design. Since, she has been pursuing a career in journalism to fulfill her passion in writing, public relations, and social media marketing. In her spare time Dionna loves to explore new restaurants, discover small craft breweries and wineries, shop for her shoe fetish, and is always on the hunt to find a “hole in the wall” coffee shop to settle down in. She likes to stay active in her community and was volunteering regularly with the Community Action Volunteers and Education program in college where she served as a Group leader organizing weekly trips to senior homes to make crafts and play games. She also volunteers with national parks and can be seen spending her weekends cleaning up Golden Gate Park and restoring trails. Dionna has written for news organizations such as KHSL-TV in Chico, California where she interned in the newsroom, and wrote a weekly sex and relationship column in The Orion newspaper. Before residing in Bay Area, Dionna was living in Denver, Colorado where she worked at an interactive marketing agency by day and served at an upscale wine bar by night. She’s currently in the process of writing a book titled “A Green Apron’s Point of View,” where she narrates an entertaining six years of her life as a Starbucks barista.

Get Your Grill On: Cook For Dad This Father’s Day

When it comes to Father’s Day, I’m often stuck wondering what random gift I should get my dad this year.  Gift giving only gets more difficult because he already has everything a 58 year old (sorry dad) could ever want; a house in San Diego, a lovely fiance, a closet full of colorful golf shirts, every BBQ gadget a gift guide could suggest, and more.

So when you’re a recent-ish college grad like myself, and your budget doesn’t allow for that round of golf at the world famous Torrey Pines Golf Course, why not do something meaningful and make some “man food” for Father’s Day. Because what dad doesn’t love a juicy burger?

Photo Credit: Thedailymeal.com

Bobby Flay and Rachel Ray are great go-to chefs when it comes to finding a great burger recipe because they’re usually simple and always delicious!

This Southwest Turkey Burger recipe compliments of Rachel Ray, has an impressive 5 stars and 152 reviews.  It’s the perfect spin on a traditional burger that even the ladies in the fam will love. Worried dad won’t go for turkey? Don’t tell him because chances are he might not even notice!


  • 8 slices turkey bacon or turkey bacon
  • 1 1/3 pounds ground turkey breast, the average weight of 1 package
  • 2 cloves garlic, finely chopped
  • 1 large shallot or 1/4 red onion, finely chopped
  • 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 small bell pepper, green, red or yellow, seeded and finely chopped
  • 1 serrano or jalapeno pepper, seeded and finely chopped
  • 2 teaspoons, 2/3 palm full, ground cumin
  • 1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
  • 2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
  • Vegetable oil or olive oil, for drizzling
  • 1/2 pound deli sliced pepper jack cheese
  • 4 crusty kaiser rolls, split
  • 1 cup sweet red pepper relish, found on condiment aisle – pepper jelly may be substituted
  • Red leaf lettuce


  1. Chop your garlic and veggies.
  2. Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
  3. While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
  4. Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce.
  5. Serve with tortilla chips and homemade guacamole!



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