Ginger-Five Spice Turkey Burgers with Mango, Onion and Feta Topping and Fiery Cilantro Mustard

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 1/2 lbs ground Turkey Breast
2 tablespoons freshly grated ginger
2 tablespoons five-spice powder
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 ripe mangos, peeled, seeded and cut into 2 inch long thin strips 1 red onion, halved and thinly sliced
1 cup crumbled feta cheese
1/2 cup sour cream
2 tablespoons Grey Poupon Dijon Mustard
1 jalapeno pepper, seeds removed and finely chopped
1 green onion finely chopped
1/2 teaspoon red pepper flakes
1/2 cup coarsely chopped cilantro, stems removed
1 tablespoon freshly grated lime zest
Oil to brush the grill
6 Kaiser rolls, split



In a large bowl combine the turkey breast, ginger, five spice powder, salt and black pepper. Form the meat into 6 equal sized patties, shaped to fit the rolls. Cover and set aside. Preheat a gas grill to medium-high heat. To make Mango, Onion, Feta topping, place the mango in a medium sized bowl. Separate the onions and add to the mango. Add the feta and gently toss to combine; set aside. To make the Fiery Cilantro Mustard Sauce, combine in a small bowl, the sour cream, Grey Poupon Dijon Mustard, jalapeno pepper, green onion, red pepper flakes, cilantro and the lime zest. Stir until well combined. Cover and chill in a cooler or a refrigerator until ready to use. Lightly brush the hot grill rack with oil. Place the rolls split side down on the grill to lightly toast, about 2 minutes. Remove to work surface. Lightly brush the hot grill rack again with oil. Place the turkey patties on the hot grill rack and cook in a closed grill for 4 minutes. Using a spatula flip patties and cook an additional 4 minutes or until meat on the inside is no longer pink and a meat thermometer reaches 160 degrees F. To assemble burgers, spread a generous amount of the Fiery Cilantro Mustard sauce on the bottom half of each toasted roll, top with a cooked patty. Top each with a portion of the mango, onion and feta, evenly dividing. Arrange the remaining bun halves on top and serve immediately.