Babalon Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

This recepie was inspired by my favorite lunch spot in Miami, Daily Bread.


!/2 cup chickpeas
1.3 lbs. ground turkey
1/3 cup coarsely chopped pine nuts
1/2 cup chopped parsley
1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup + 1-1/2 tsp. + 2 tbsp. evoo
1 1/2 cups pickled cabbage, if available
(if not: 1 1/2 cups shreaded coleslaw mix
1 1/4 cups red wine vinegar
1/2 tsp. salt)
6 tbsp. + 6 tsp. baba ganoush (or hummus)
1 small jalapeno with seeds
12 pieces of flatbread


Preheat grill to low heat. In the bottom of a large bowl coarsely smash the chickpeas with the back of a spoon. Add turkey, pine nuts, parsley, cumin, cinnamon, nutmeg, 3/4 tsp. salt, pepper, and 1/4 cup evoo. Incorporate all ingrediants, but do not over mix. If pickled cabbage is not available, place shreaded coleslaw mix in pan & put it on the grill. Add red wine vinegar and 1/2 tsp. salt. Cook for 10 minutes, and remove from grill. Finely chop jalapeno with seeds and mix in 1-1/2 tsp. evoo. Smash jalapeno pieces with back of spoon, let sit. Cut each piece of flatbread slightly larger than patty will be, about 4 1/4″. Brush 1 side of the flatbreads with the 2 tbsp. of evoo. Place brushed side down on grill. Grill for 2 minutes and remove from heat. Turn heat up and allow time to reach medium-high temp. Divide pattys up into 6 equal portions. Grill on one side for 5 minutes, flip and grill other side for 4 1/2 minutes, then remove from heat and cover with tinfoil. Top 6 flatbreads with 1 tbsp. + 1 tsp. baba ganoush (or hummus), 1/4 tsp. jalapenos in oil, and 1/4 cup pickled cabbage for each burger.