Cilantro Turkey Burger with Tzatziki Mayo and Tabbouleh

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1.5 lb Ground Turkey
1 Cup Chopped Cilantro (including stalks for crunchy texture)
1 tsp minced Garlic
1 Tbsp Chopped Red Fresno Pepper (or milder alternative)
2 Tbsp finely chopped shallots (or any onion)
1/4 tsp ground black pepper
1 1/2 tsp Salt
Olive Oil for Brushing Patties
3/4 cup Kraft Mayo Mayonnaise
3/4 Cup Greek Yogurt
Dash of Lime Juice
1/2 Cup Finely Chopped Cucumber
Pinch of Salt
1 Large Onion Chopped
1 Large Tomato Chopped
1 Cup Chopped Parsley
1 Cup Chopped Mint Leaves
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
Salt and Pepper to taste
2 Tbsp Bulgur(Burghul) or Coarse Semolina (if available)
Vegetable Oil for brushing the grill
6 Whole Grain Buns of Choice
1/2 Cup Olive Oil
Sprigs of Coriander and Sliced Red Fresno Peppers to garnish



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

Mix together turkey, cilantro, garlic, chopped Fresno Pepper, shallots/onion, pepper and salt. Form 6 Patties and brush with olive oil. Set Aside.

Tzatziki Mayo:
Mix Mayo, Yogurt, Lime Juice, Chopped Cucumber and Salt together.

Mix together chopped onion, tomato, parsley and mint leaves. Add Olive Oil, Lemon Juice, salt and pepper and Bulgur or semolina (if available). Mix all ingredients well.

When the grill is ready, brush the grill rack with oil.Place the patties on the rack, cover, and cook, turning once, 8 minutes on each side or until cooked through. Slice and brush the buns with olive oil and lightly toast on Grill.

Place patty on one half of burger. Spoon a helping of Tabbouleh onto the other half. Place a dollop of Tzatziki on the patty and garnish by placing a small sprig of coriander and two slices of Red Fresno Pepper on top.