Hot Mama Turkey Burgers

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 Hot Hatch Chili Peppers
1 Jalapeño Pepper
1 large Red Bell Pepper
1/2 cup purple onion diced
5 cloves of garlic diced
3 Tbsp olive oil
1 cup of baby Bella mushrooms finely chopped
2 Tbsp of kosher salt
1 Tbsp of ground black pepper
2 Tbsp of Mexican oregano
1 Tbsp of red pepper flakes
1 Tbsp of dried cumin
1 tsp of dried rosemary
2 lbs of lean ground turkey (7% fat)
1 cup of mesquite wood chips soaked in water
6 slices of pepper jack cheese
6 whole wheat hamburger buns
1 cup chopped baby lettuce
6 slices of tomatoes
favorite BBQ sauce



Heat grill to med-high heat.

Toss peppers with some of the olive oil and place on grill until they are slightly charred. Remove from grill and place in zip-lock bag to cool. Take garlic, onion and olive oil and sauté in sauce pan on grill until soft. Remove and cool.

Take mushrooms and remaining herbs and spices and add to the ground turkey in large bowl. Take cooled peppers from bag and remove skin. Take seeds out of the bell pepper, but leave the seeds in the hatch and jalapeño for a spicy, spicy burger. Dice the peppers up and add to onion garlic mixture. Add this to the ground turkey and gently combine everything and make into 6 evenly sized patties. Place in fridge for at least 15 minutes.

Place wood chips on hot grill (high heat) when they begin to smoke well place the turkey burgers on the grill and cook 7-10 minutes per side or until firm to touch. Only flip once. Add the cheese slices to melt slightly. Serve immediately on buns with lettuce, tomatoes and BBQ sauce.