Mojo Turkey Fajita Burgers with Spicy Avocado Crema’

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 jalapeno peppers
2 teaspoons olive oil
1 ripe California Avocado
3/4 cup sour cream
juice of one lime
2 1/2 pounds ground turkey breast
2 teaspoons Adobo seasoning with pepper
1/4 cup fresh chopped cilantro
3/4 cup Goya Mojo Criollo marinade (reserve 1/2 cup for mojo onions)
2 tablespoons vegetable oil
1 large Vidalia onions, peeled and thinly sliced
1 large red pepper, cored, seeded and thinly sliced
1 tablespoons sugar
vegetable oil for greasing the grill rack
12 thin slices sharp cheddar cheese
6 Kaiser rolls, split
12 thin tomato slices



Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high. To make the avocado crema, cut the jalapenos in half and remove the seeds and core. Brush with the olive oil; wrap them in aluminum foil and cook on the preheated grill for about 15 minutes or until soft. Peel and pit the avocado. Mash the avocado and mix with the sour cream. When the jalapenos are done cooking, chop them very fine and add to the sour cream mixture. Add the lime juice and mix well. Set the sauce aside in a cool place. To prepare the patties, combine the ground turkey, Adobo seasoning, cilantro and 1/4 cup marinade in a large bowl. Reserve the rest of the marinade to make the onions and peppers. Handle the meat as little as possible to avoid compacting it. Divide the mixture and form into 6 patties to fit the Kaiser rolls. Loosely wrap them and set aside in a cool place until ready to cook. To make the onions and peppers, heat the vegetable oil in a 12-inch fireproof skillet on the grill. If the grill has a burner, a regular 12 inch nonstick pan can be used. Add the onions and peppers, stirring frequently, until onions are translucent cooking for about 10 to 15 minutes; to avoid burning the onions and peppers adjust the skillet away from the direct heat if cooking directly on the grill. Add the reserved marinade and sugar; mix well and continue cooking for about 5 minutes, or until most of the liquid is evaporated. Transfer the onions and peppers to a bowl and cover with foil to keep warm. To cook the patties, brush the grill rack with oil. Place the patties on the rack, cover and cook for 3 to 5 minutes on each side. Burgers should be browned with grill marks and reach an internal temperature of 165 degrees for medium. Place 2 cheese slices on top of each patty and cover grill until cheese is melted. Toast the rolls on the grill until lightly browned. To assemble burgers, spread the avocado crèma mixture over each side of the Kaiser rolls. On each roll bottom, add 2 tomato slices and burgers. Top the burgers with onion and pepper mixture. Add the bun tops and serve.