Ole Mole Turkey Burgers

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.


Mole Marinade
1 cup chicken stock
1 Dark chocolate bar
¼ cup dried ancho or regular chile powder
2 cloves of garlic
2 tablespoons of tahini
A pinch of kosher salt
2 pounds of ground turkey meat
Pico de Gallo
1 medium onion, diced
1 tomato, diced ¼ cup of cilantro, finely chopped
Juice of two lemons
Kosher salt to taste
Remaining ingredients:
Vegetable oil to prepare grill rack
Monterrey Pepper Jack cheese
6 Wheat hamburger buns
One 16 ounce container of sour cream
Sliced pickled jalapeno peppers in a can



Before assembling any ingredients, go out and light the charcoal grill. It will take time for it to get to where all the coals are glowing and ready to cook. To make Mole Marinade: Mix all mole marinade ingredients in food processor until liquid and no particles of chocolate remain. Separate turkey meat into six equal portions. Take 2 ½ tablespoons of marinade and mix in to each patty. Do not overdo handling of meat. Just enough to mix ingredients. Shape and put aside on wax paper. To make Pico de Gallo: Mix all ingredients in a bowl and let stand at room temperature. To make and assemble Ole Mole Turkey Burgers: Take patties to the charcoal grill that has already been lighted and prepared for direct-heat grilling. It should be a medium fire, which means you should be able to leave your hand 3 or four inches above the grill rack for only six seconds before you got to remove it! Lightly brush oil on rack on grill. Grill burgers for about 4 minutes on either side or to desired doneness. Near the end of the cooking time, add a slice of Monterrey Pepper Jack cheese on each and let melt. Prepare the wheat hamburger buns by putting a teaspoon of sour cream on the top and bottom bun, on the inside. Add the cooked hamburger patty. Top with Pico de Gallo and pickled jalapeno slices. Enjoy!