Gobble Over the Border Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/2 cup fat free refried beans
1/2 cup sour cream
1/8 teaspoon chili powder
1/8 teaspoon cumin powder
2 tablespoons finely chopped Vidalia onion
pinch of salt
pinch of freshly ground black pepper
1 1/2 lbs ground turkey
4 tablespoons finely chopped canned green chilies
3/4 teaspoon chili powder
3/4 teaspoon cumin powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
vegetable oil
6 slices sharp cheddar cheese
6 split whole wheat English muffin
6 slices of tomato
6 leafs of green leaf lettuce



To begin, prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.

To prepare the bean sauce: Combine fat free refried beans, sour cream, chili powder, cumin powder, onion, salt and pepper. Mix and set aside.

To prepare burgers: Combine ground turkey, chopped chilies, chili powder, cumin powder, salt and pepper until just combined. Divide the mixture into 6 even patties. When the grill is ready, brush the grill rack with oil and place the patties on the rack, cover, and cook for 5 minutes. Flip the patties, cover, and cook an additional 5 minutes, or until the juices run clear from the center of the patties when pierced. Put the sharp cheddar cheese slices on the burgers and cover the grill for 1-2 minutes until cheese is melted. During the last few minutes of cooking put the split whole wheat English muffins on the rack and toast lightly.

To assemble the “gobble over the border” burger, remove the English muffins and burgers from the grill. Coat the bottom English muffin with the bean sauce, and then place the burger on top of the sauce, followed by a slice of tomato and a leaf of green leaf lettuce. Place the top of the English muffin on top and enjoy!

Makes 6 burgers