Stuffed Taco Turkey Burgers with Grilled Corn 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.


For Six burgers)

2 lbs ground turkey
2 packs of taco seasoning
1 tsp Worchesteir sauce
1 cup or one medium – large onion- diced
1 Tblsp extra virgin olive oil
2 Tblsp White Wine
2 eggs
1 1/4 tsp pepper
1 1/4 tsp salt
3 Tblsp bread crumbs
About 3 Tblsp of your favorite Salsa
12 very thinly sliced Pepper Cheese (Your Deli should be able to slice it as thin as you would like.)
6 slices of your favorite cheese (i like to use the pepper cheese here too)

For the Grilled Corn Relish:

4 medium ears of corn- husked
1 Pablano Pepper- halved with ribs and seeds removed 1 Jalapeño Pepper- halved with ribs and seeds removed
1 small onion- halved
1/4 cup fresh cilantro- chopped
2 Tblsp lime juice
1 Tblsp Olive Oil
1 tsp salt
About 1/2 tsp fresh ground pepper

6 whole wheat tortillas


For Burgers:

Sautee onions in olive oil over medium heat, season with 1/4 tsp each salt and pepper. Add the wine to the onions when they are slightly soft. Continue to sauté until the wine has absorbed. Set them aside to cool slightly.
In large bowl combine the ground Turkey and remaining burger ingredients, except the salsa and cheese, along with the cooled onions. Mix thoroughly.
Take your 6 pieces of cheese and either fold or cut them to make a little “cube”, set aside.
Divide meat into 6 even amounts. Take each “burger” and divide it in half and make two small patties. This will be the top and bottom part of each burger. Once the burgers have been shaped and divided place in the center of the “bottom” part of your burger, a “cube” of cheese then top it with 1/2 Tblsp of salsa. Top with the other half of your burger. Pinch the edges together well to make a nice seal. Repeat for each burger.
Spray grill with either cooking spray or coat lightly with olive oil. Cook on preheated grill approximately 350-400 degrees (some grills may vary in temperature) for about 15 minutes per side.

For relish:

on the already sprayed or coated grill, grill the corn, pepper halves and onion for 10 minutes or until they get tender. Turn the vegetables to grill evenly. Remove the peppers and onions from the grill and set them aside. Continue to grill corn for another 10 minutes or until it’s tender. Let the corn cool slightly before cutting it off of the cob and placing in a medium sized bowl. Put the peppers in a brown paper bag to help loosen the skin. Once cool enough to handle peel off skin. Chop peppers and onion and add it to the corn. in a small bowl combine the cilantro, lime juice, olive oil, salt and pepper. Pour over vegetable and toss to coat.

To assemble the burgers place on one half of the tortilla shells a thinly sliced piece of pepper cheese, then your burger, corn relish and another thinly piece of cheese. Fold the other half of the tortilla over onto the burger. Grill until cheese has melted enough to hold the tortilla shells together and there are nice grill marks on your tortillas. Repeat for each burger. And enjoy.