Havarti Turkey Euphoria Burgers with Smoky Avocado Spread

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Smoky Avocado Spread

1 ripe California avocado, peeled, halved and chopped
1/2 cup sour cream
1 tablespoon Colavita Extra Virgin olive oil
2 teaspoons fresh lime juice
3 tablespoons fresh coarsely chopped cilantro
1 1/2 teaspoons smoked paprika
1/2 teaspoon kosher salt


1 pound ground dark meat turkey
1 pound ground white meat turkey
1/2 cup panko breadcrumbs
3 tablespoons coconut cream
1 tablespoon tomato paste
3 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 teaspoon Tabasco Pepper Sauce
1 teaspoon cumin
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
4 ounces Havarti cheese, crumbled

6 3/4-thick slices red onion
3 medium red bell peppers, halved, cored, seeded and each cut into quarters (12 pieces total)
1 tablespoon Colavita Evtra Virgin Olive Oil
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked pepper

Vegetable oil for brushing the grill rack
6 King’s Hawaiian Honey Wheat rolls, split



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

To make smoky avocado spread, place avocado, sour cream, olive oil, lime juice, cilantro, paprika and salt in a food processor and blend until smooth. Remove to a small bowl. Wrap with plastic and refrigerate.

To make patties, in a large bowl combine the turkey meats, panko crumbs, coconut cream, tomato paste, red onion, cilantro, pepper sauce, cumin, salt and black pepper. Handling the meat as little as possible to avoid compacting it, mix well. Add Havarti cheese until just incorporated. Form into 6 patties. Cover with plastic wrap and refrigerate

When grill is ready, brush grill rack with vegetable oil. Brush onion slices and red peppers with olive oil and sprinkle with salt and pepper. Place onion slices and peppers on rack and cook until soft and charred, 5 to 7 minutes, turning once. Remove from grill and place on plate. Cover with plastic wrap and keep warm.

Brush the grill rack with vegetable oil. Place the patties on the grill, cover, and cook, turning once, until done, 5 to 6 minutes each side. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove the patties and rolls.

To assemble the burgers, spread the smoky avocado spread on the cut sides of the rolls. Place a patty on each roll bottom. Top each with 1 red onion slice and 2 red pepper slices. Add the roll tops and serve.

Makes 6 burgers