Aztec Turkey Burgers with Cranberry Barbecue Sauce and Corn Salsa

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


3 Tablespoons canned jellied cranberry sauce, mashed
1 cup prepared, honey based barbecue sauce
3/4 cup prepared chunky salsa, medium
1/3 cup frozen corn, thawed
5 Tablespoons fresh cilantro, finely chopped (2 Tablespoons for salsa;
3 Tablespoons for burgers)
Colavita Extra Virgin Olive Oil for coating grill grates
1 1/2 pounds ground turkey
1/2 cup  White Corn Tortilla Chips (put in a resemble plastic bag and crushed with a mallet
1 Tablespoon canned chipolte chillies, finely chopped
1 Tablespoon Colavita Extra Virgin Olive Oil
1 teaspoon course salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
6 Whole wheat hamburger buns, split
6 leaves red lettuce, trimmed to fit bun
3 ripe, but firm, Roma tomatoes, thinly sliced



In a small bowl combine the cranberry sauce and the barbecue sauce. Stir until well mixed. Cover and set aside. In another small bowl combine the salsa, the corn and 2 Tablespoons of cilantro. Stir until well mixed. Cover and set aside. Coat grill grids with olive oil. Preheat grill on a medium temperature for direct grilling. In a large bowl combine the turkey, the tortilla chips, the chipolte, the olive oil, the remaining 3 Tablespoons cilantro, the salt, the pepper and the cumin. Mix until all the ingredients are just blended. (Over mixing will lead to tough burgers). Form mixture into 6 equal sized burgers. Grill, uncovered, turning once, until burgers are cooked through and register 165ÌŠ F. on an instant read thermometer, about 5 – 7 minutes per side. Baste frequently with barbecue sauce. During last few minutes of cooking place buns, cut side down, on free grill space. Grill until lightly toasted, about 1 minute. Remove burgers and buns from grill and transfer to work area. Line the bun bottoms on a flat, dry surface. Put one leave of lettuce on each bun bottom. Place three overlapping slices of tomato on the center of each lettuce leaf. Place a burger on each circle of tomato. Spoon salsa on top of each burger and cover with a bun top. Serve immediately. Serves 6.