Jalapeno Mango Turkey Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Cilantro-Lime Mayo
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon fresh squeezed lime juice
1/4 teaspoon salt
Jalapeno Turkey Burgers
2 pounds ground turkey (93% lean)
3 diced Jalapeno peppers (seeds removed)
1 tablespoon cumin
2 cloves garlic (minced)
1 1/2 teaspoons salt
vegetable oil, for brushing on the grill rack
6 (4 1/2-inch) Kaiser rolls, split
6 (1/8-inch) slices red onion
6 (1/4-inch thick) slices fresh mango, skin removed



Preheat a gas grill to mediun-high heat. To make the mayo, combine mayonnaise, sour cream, cilantro, lime juice, and salt in a small bowl, and set aside. To make the burgers, combine gound turkey, Jalapeno peppers, cumin, garlic, and salt in a large bowl. Mix just until well incorperated. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the rack with vegetable oil. Place the burgers on the rack, cover, and cook, turning once, until an instant-read thermometer reads 165 degrees F. (about 6-7 minutes per side). During the last few minutes, place the rolls cut side down on the outer edges of the grill to toast lightly. To assemble the burgers, spread about 1 tablespoon of the mayo onto the cut sides of the top halves of the rolls. On each roll bottom, place a burger, one onion slice, and one mango slice. Add the roll tops and serve. Makes 6 burgers