Christopher Columbus “Lost In America” Indian Spiced Burger

Ingredients

Ingredients:
For Garlic spread *

2 Whole heads of garlic
1 Tbs. Colavita Olive oil to brush over garlic

For Cilantro Mint Sauce*

1Tbsp. Mint jelly
½ tsp prepared horseradish
3 green (spring) onions chopped
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
1 tsp lime juice
1 tsp fresh shredded ginger
1 Tbsp. Colavita Extra Virgin Olive Oil
2 tsp Spicy Brown Mustard
2 green chilies
2 Tbsp plain yogurt

For Grilled vegetables

24 grape tomatoes
1 cup sugar snap peas whole with tip cut off
1 Tbsp.Colavita Olive Oil to coat grill pan

For Patties*
2 lbs. ground turkey
¼ Cup Sutter Home White Zinfandel
1 tsp turmeric
½ tsp ground pumpkin pie spice
1 tsp crushed rep pepper flakes
1 tsp cumin
½ tsp ground coriander
½ tsp ground cinnamon
2 Tbsp. Tabasco Jalapeño Pepper Jelly
¼ cup fresh chopped mint leaves
½ tsp Jalapeño salt
1 tsp kosher salt
¼ cup Colavita Olive Oil (You will also need extra Olive oil on hand to brush the grill rack)
1 tsp cracked pepper (use grinder mill)
6 oz. Treasure Cave Feta Cheese (crumbled)

For Tortillas*

12 thick flour tortillas (soft taco size)
1 Tbsp. Colavita Olive Oil
½ tsp ground cumin
1 fresh lime

Fresh vegetables for burger*

1 bunch fresh spinach leaves – at least 4-5 leaves per burger
½ cup thinly sliced red radishes

Instructions

Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Wrap the heads of garlic (top cut off and cut side up) in foil and place on top rack of grill and roast 15 minutes then turn every few minutes and roast until garlic cloves are soft- about 30-40 minutes total time.
* This step can be done ahead of time and garlic kept warm.

To make the cilantro-mint sauce, combine all the ingredients listed for sauce in a small food processor and mix thoroughly. Cover and keep cool until serving the burgers.

Heat a heavy, large non-stick fire proof skillet on the grill. Drizzle the skillet with one Tbsp. Olive oil. Put the grape tomatoes and sugar snap peas in the skillet Roll the tomatoes around to coat in oil. Close the grill lid and grill the tomatoes and peas until the tomatoes “pop” open (about 7 minutes). Remove from the grill and wrap vegetables in foil to keep warm until assembly of burgers.

To make the patties, combine the turkey, Sutter Home White Zinfandel, turmeric, pumpkin pie spice, crushed red pepper flakes, cumin, ground coriander, cinnamon, Tabasco Jalapeño Pepper jelly, chopped mint leaves, jalapeño salt and kosher salt in a large bowl. Mix well handling meat as little as possible. Divide the meat mixture into 6 equal portions. Form the portions into patties. Brush the patties with the Colavita Olive oil, and then sprinkle with the cracked pepper.

When the grill is ready, brush the grill rack with Colavita Olive Oil. Place the patties on the rack (pepper side down), cover and cook, turning once, until done but still juicy, about 5-7 minutes depending on your preference. You will top each patty with an equal amount of the Treasure Cave Feta Cheese 2 minutes before burgers are done.

To lightly toast the tortillas, (also just a couple minutes before patties are done) pour 1 Tbsp. of the Colavita Olive Oil onto an oblong fire proof griddle that you can place on the grill. You can use the same skillet used for the tomatoes but this will take longer as you can only prepare one tortilla at a time. Sprinkle the cumin over the tortillas and squeeze a few drops of lime juice over cumin. Place the tortillas on the hot griddle lightly toasting. Turn once toasting other side. This takes about 1-2 minutes. Remove from heat.

To assemble the burgers, cut the tortillas to fit the size patties you have prepared. Squeeze an equal amount of the roasted garlic on one side of bottom tortillas and spread evenly. Place about 3-4 spinach leaves, a few snap peas and a few sliced radishes over the garlic (this step replaces the nice crunch that lettuce, onion, and pickle provide on a traditional burger). Add a burger patty over the radishes.
Place an equal portion of the roasted tomatoes on each burger. Spread the cilantro-mint sauce on one side of the top tortilla and place the tortilla (sauce side down) on to the burger.

Makes 6 burgers.