Spicy Turkey Burger with Black Bean Corn Salsa

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.


Jalapeno Mayonnaise
1 cup mayonnaise
1/4 cup fresh cilantro leaves, minced
1 jalapeno, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt

Black Bean Corn Salsa
1 ear of corn
1 can (15 ounces) black beans, drained
1 roma tomato, diced
1/2 cup fresh cilantro, minced
2 jalapenos, seeded and diced
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

1&1/2 pounds ground turkey
1 egg
2 teaspoons green pepper Tabasco sauce
2 teaspoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
6 hamburger buns, split
2 avocados, pitted and sliced into 1/4 inch slices


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, combine the mayonnaise, cilantro, jalapeno, lime juice, and salt in a small bowl. Cover and refrigerate until ready to serve.

To make the black bean corn salsa, when the grill is ready, brush the grill rack with vegetable oil. Place the ear of corn on the grill rack and grill on all sides until slightly charred, about 5-10 minutes. Let corn cool, until you can handle, and cut off kernels. Combine, corn, beans, tomato, cilantro, jalapenos, lime juice and salt in a bowl. Cover and refrigerate until ready to serve.

To make the patties, combine the ground turkey, egg, Tabasco sauce, olive oil, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 5 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the jalapeno mayonnaise over the cut sides of the buns. On each bun bottom, place a patty, equal slices of avocado, and equal amounts of black bean corn salsa. Add the bun tops and serve. Makes 6 burgers.