Stuffed Jalepeno Turkey Burgers with Green Onion Spread

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.


Green Onion Spread:
1/2 cup Quark (a German soft yogurt based cheese) Low fat greek yogurt, low fat plain yogurt or low fat sour cream can be substituted.
1/4 cup buttermilk
1/4 cup light mayonnaise
1 bunch green onions (green parts only)
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh squeezed lime juice

Stuffed Turkey Burgers
2 lbs. lean ground turkey
1/2 cup whole wheat bread crumbs (toast 4 to 6 pieces of whole wheat bread. Pulverize in a food processor until the toast is reduced to crumbs. As slice size varies per bread brands, it may take between 4 to 6 slices to make 1/2 cup). Store bought plain breadcrumbs can be substituted.
2 eggs
1/4 cup milk (it can be whole, 2%, 1%, fat free-what ever is on hand)
1 teaspoon ground black pepper
1 teaspoon white pepper
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 medium sized jalapenos, finely chopped (can be seeded to reduce heat, however we like them spicy and keep the seeds!)
12 oz. jalapeno-jack cheese, cut into 1oz. cubes (roughly the size of a dice)
12 California avacado slices
6 pieces of butter or romaine lettuce
6 good quality whole wheat hamburger buns.



Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. Make the Green Onion spread and refrigerate. To make the spread, roughly chop the green onions and place in a food processor. Add the cumin, salt, pepper, and process until the onion is very finely chopped. Add the Quark (yogurt or sour cream), buttermilk and light mayonnaise and blend until smooth.

Place the turkey meat into a large mixing bowl. Add the breadcrumbs, eggs, milk, black pepper, white pepper, salt, garlic powder, onion powder and jalapenos. Gently mix with hands to incorporate eggs, milk, crumbs and spices, but avoid over mixing. Separate the meat mixture into 6 even portions. Form each of the six portions into 2 patties (for a total of 12 patties). Working with one patty, place 2 of the cheese cubes in the center of the patty (rest the cheese on top of the patty in the center). Place a second patty on top of the first with the cheese cubes. Press the 2 patties together, forming one patty and sealing the edges so that the cheese is encapsulated around the meat. Repeat with the remaining 5 portions/10 patties. Place burgers on grill brushed with oil to prevent sticking. Cook 4 to 6 minutes on each side to preferred doneness ( juices will begin to bubble and run clear). Avoid overcooking. During the last 2 minutes of grilling, place the rolls, cut side down, on the grill to toast.

To assemble each burger, spread a generous amount of green onion spread on the cut side of each roll. Place a lettuce piece and 2 avacado slices on each roll bottom. Top with a grilled patty and roll top and serve.