Spicy Orange Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


The Patties:
3 lbs Ground Turkey
1½ cup Orange Juice without pulp
1½ tsp Orange Zes
t 3 tsp Dijon Mustard
6 Tbsp Cider Vinegar
6 Tbsp Brown Sugar
3 Tbsp Olive Oil
3 cloves of Garlic – minced
2 Tbsp Sesame Seeds
Marinade for vegetables:
2 Tbsp Sesame Seeds
1 cup Orange Juice without pulp
1 tsp Orange Zest
2 tsp Dijon Mustard
4 Tbsp Cider Vinegar
2 Tbsp Brown Sugar
2 Tbsp Olive Oil
2 cloves of Garlic – minced
1 Green Pepper – sliced
1 medium Onion – sliced
½ Pineapple – cubed
6 Onion rolls – split
Vegetable Oil for grill
Heavy-duty tin foil



Preheat gas grill to medium-high. To make patties, combine the turkey, orange juice, orange zest, Dijon mustard,, cider vinegar, brown sugar, olive oil, garlic and sesame seeds. Mix well, cover and set aside for about 30 minutes. Well waiting for the meat, make the Marinade for the vegetables. In a small bowl combine orange juice, orange zest, Dijon mustard, cider vinegar, brown sugar, olive oil, garlic and sesame seeds. Slice onion, peppers and cube pineapple, add to marinade over and set aside. Divide the mixture into 6 equal portions and form the portions to fit the rolls. Brush the grill rack with oil. Place patties on the rack and grill until browned on the bottoms 4-5 minutes. While patties are grilling, take the tin foil and the vegetables. Place the veggies in the middle on the tin foil, pour half the liquid over the veggies, and close the foil making a pouch. And place on the grill. Turn the patties and continue to grill until the patties reach 180 degrees, about 8-10 minutes. During the last few minutes of cooking, split rolls in half, brush cut sides with oil. Place rolls cut side down, on the outer edge of the rack until lightly toasted. To assemble the burgers, place the patties on bottom of the rolls, place vegetable mixture on top of patties. Add the roll tops and serve. Makes 6 burgers.