Artichoke & Caper Turkey Burgers with Grilled Eggplant and Moroccan Olive Tapenade

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Moroccan Olive Tapenade:
¼ cup pitted Moroccan oil cured black olives, drained 
1 14.5-oz. can diced tomatoes, drained
2 garlic cloves
½ tsp. Salt
Grilled Eggplant:
1 large eggplant
½ tsp. salt
½ tsp. freshly ground black pepper
2 tbs. olive oil
1.5 lbs. Ground turkey
1 14-oz. can artichoke hearts, drained and coarsely chopped
2 tbs. capers, drained
¾ cup red onion, finely chopped (approximately ½ medium onion) 2 garlic cloves, minced
1 tbs. dry white wine such as chardonnay
2 tbs. fresh oregano leaves, chopped
2 tbs. fresh thyme leaves 1 tsp.
Salt 1 tsp. freshly ground black pepper
2 tbs. olive oil
6 mini ciabatta rolls, halved horizontally
7 oz. Feta cheese, thinly sliced



Preheat a gas grill to high. To make the tapenade, combine the olives, diced tomatoes, garlic cloves, and salt in a food processor. Process until smooth and consistant in texture. To make the grilled eggplant, peel the eggplant and slice into 6 ¼-inch rounds. Set aside remaining eggplant for another use. Sprinkle both sides of the slices equally with salt and pepper. Rub both sides with olive oil. To make the patties, combine the ground turkey, artichoke hearts, capers, onion, garlic, wine, oregano, thyme, salt, and pepper in a large bowl. Mix gently, being careful not to compact the meat too much with excess handling. Form into 6 equal-sized patties. Brush both sides of the patties with olive oil. When the grill is ready, place the tapenade in a small saucepan and heat until warm on the grill rack with the lid open, about 5 minutes, stirring occasionally. Remove the tapenade from the grill and cover with foil to keep warm. Place the burger patties on the grill rack and cook on high heat with the lid closed until cooked through, about 5 minutes each side. Place eggplant slices on the rack and cook until tender, about 2 ½ minutes each side. During the last few minutes of grilling, place the rolls, cut sides down on the outer edges of the grill rack to toast lightly. To assemble the burgers, on each roll bottom, place a patty, an equal amount of feta slices, a grilled eggplant slice, an equal portion of tapenade, and the roll top. Makes 6 burgers