Moroccan Turkey Burgers with Grilled Lemon Peach Relish

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.


4 Tablespoons extra virgin olive oil
4 large garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 1/2 teaspoons harissa paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 pounds ground turkey
3 ripe peaches, halved and pitted
1/2 fresh lemon
1 Tablespoon honey
1/4 cup minced cilantro leaves
6 hamburger rolls



Turn all the grill burners to high, close the lid and heat the grill until very hot, about 15 minutes. Meanwhile, combine the 4 Tablespoons extra virgin olive oil and the minced garlic in a small pan and saute on medium heat until fragrant, about 2 minutes. Take the pan off the heat and add 1/2 teaspoon cumin, 1/2 teaspoon cinnamon, 1 1/2 teaspoons harissa paste, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Put about half of this mixture in a small serving bowl and reserve. Put the remainder in a large bowl with the ground turkey. Mix gently, but thoroughly. Divide the meat into 6 portions and pat into 1-inch-thick patties, making a 1/4-inch indentation in the center of each. Grill the burgers indentation side up, covered 4 minutes a side, until cooked through. Move the burgers to the side of the grill away from the heat and top with the hamburger rolls. Put the peach halves and the lemon half on the hot part of the grill and grill, covered until they are lightly browned. Put the burgers on a serving platter. Dice the peaches and add to the reserved spice mixture, along with 1 Tablespoon honey, the juice of the grilled lemon and the minced cilantro leaves. Stir to blend. Serve with the turkey burgers. Makes 6 burgers.