Maya Papaya Turkey Basil Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Maya Papaya Salsa:
1 c diced fresh papaya
1 c diced ripe avocado
½ c diced tomato
½ c diced sweet onion (preferably Texas 1015)
Juice of 1 lime
1 cup loosely packed basil leaves – measured then chopped

2 lbs ground turkey
1 cup loosely packed basil – measured then chopped
2 tbs. extra virgin olive oil
1 tsp kosher salt
A tsp black pepper (preferably fresh ground)

6 whole wheat buns
12 slices Havarti cheese
6 leaves butter lettuce
2 cups alfalfa sprouts
Hot sauce to taste (I use Louisiana Sunshine or Tabasco)
Vegetable oil or non stick spray for the grill



Maya Papaya Salsa:
Simply mix all ingredients and set aside

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Gently mix all patty ingredients in a large bowl. Form into six equal patties to match the shape of the buns – only slightly larger than the bun. When the grill is ready, brush the grill rack with oil or spray it with no stick spray. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced.
During the last few minutes of cooking, Place 2 slices of Havarti on each patty to melt. Arrange the buns, cut side down, around the edges of the grill to toast lightly.
To assemble the burgers:
Place one lettuce leaf on each bottom bun, followed by equal amounts of papaya salsa. Place a burger on each, then equal amounts of alfalfa sprouts. Finally, shake several dashes of hot sauce on each and top with upper bun.