Latin Turkey Burgers with Mango Salsa

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Mango Salsa
2 mangos – peeled, seeded and diced
1/2 cup crushed pineapple – drained
1 small red onion – chopped
4 ounces chopped green chilies – drained
2 tablespoons cilantro – chopped
1 teaspoon Latin seasoning
2 pounds ground turkey
1 teaspoon Latin seasoning
1 small red onion – chopped
Vegetable oil, for brushing the grill rack and rolls
6 kaiser rolls – sliced in half horizontally
6 tablespoons pineapple cream cheese



Prepare a medium-hot fire in a charcoal grill with a cover. To make salsa, in a medium bowl, combine mango, pineapple, onion, chiles, cilantro and seasoning. Mix well and set aside. To make the patties, in a large bowl, combine turkey, seasoning and onion. Handling the meat as little as possible to avoid compacting it, mix well. Form into six equal portions and form the portions into patties, approximately 1 inch thick. When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (6-8 minutes on each side for medium) or until internal temperature reaches at least 170 degrees F. Meanwhile, brush rolls with olive oil and place rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread 1 tablespoon cream cheese on each roll bottom and top each with a patty, 1/4 cup salsa and roll top. Serve. Makes 6 burgers.