Best Served Topless 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.


Seasoning Blend
3 Tbsp – Blue Mountain Jamaican Curry Seasoning (or other mild, yellow curry)
1/2 cup – Sutter Home Sauvignon Blanc

Turkey Patties
1.5 lb – Ground turkey
1/4 cup – Red onion, finely chopped
1/4 cup – Tomato, finely chopped
1 Tbsp – Garlic, finely chopped
1 Tbsp – Ginger, finely chopped
1/2 – Egg, beaten
1/2 Tbsp – Sea salt, ground
1/2 Tbsp – Black pepper, ground
1/2 tsp – Cayenne pepper

Citrus Slaw
1/3 cup – White vinegar
1/3 cup – Simply Orange & Pineapple juice
2 tsp – Fresh lime juice
1 tsp – Yellow mustard
1 tsp – Honey
2 tsp – Garlic, finely chopped
1/2 tsp – Sea salt, ground
1/2 tsp – Black pepper, ground
2 Tbsp – Extra-virgin olive oil
2 Tbsp – Cilantro, chopped fresh
2 cups – Slaw mix, includes shredded red cabbage, white cabbage and carrots

1 loaf – French bread, cut into 3 burger-sized pieces, then cut in half to create 6 bottoms
6 large slices – Queso fresco Mexican cheese
2 Tbsp – Light mayonnaise
6 large slices – Fried plantain (Goya brand, frozen) heated, then mashed to 1/4″ thickness
Grilling spray


Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the seasoning blend, whisk curry seasoning with white wine in a small bowl. Cover and set aside.

To make the patties, gently combine ground turkey with red onions, tomato, garlic, ginger, egg, salt, black pepper, cayenne pepper and seasoning blend in a large bowl. Mix until ingredients are incorporated evenly, handling the meat as little as possible to avoid compacting it. Form into 6 square patties and refrigerate until ready to grill.

To make the citrus slaw, combine vinegar, orange/pineapple juice, lime juice, mustard, honey, garlic, salt and pepper in a cup. Whisk well, then slowly add olive oil while continuing to whisk. Add cilantro and stir. In a large bowl, toss slaw mix with vinaigrette until coated evenly. Cover and set aside.

Spray grill rack with nonstick spray. Place the patties on the rack, cover and cook for 7 to 9 minutes per side until well done (165 degrees F). During the last few minutes of cooking, place the bread slices cut sides down on the outer edges of the rack to toast lightly. Top each patty with a slice of cheese and allow to melt for 1 minute.

To assemble the burgers, spread the mayonnaise over the cut sides of the bun bottoms. Place a mashed plantain slice in each bun. Add citrus slaw on top of plantains. Place each burger patty on top of the slaw on each bun and serve.

Makes 6 burgers