Sun-Dried Tomato Turkey Burger with Pepper 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.


Pepper Spread
1 cup mayonaise
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
2 lbs. of ground turkey breast
1/2 cup finely chopped COLAVITA Sun-dried Tomatoes in extra virgin olive oil
1/4 cup chopped black olives
1/2 a cup shredded parmesan cheese
1 clove of garlic pressed
1/3 cup soy sauce
1 egg beaten
1 avocado
1 lemon vegatable oil to brush on grill rack and patties
6 Kaiser rolls split
1/4 cup softened butter
6 Romaine lettuce leaves



Prepare a medium-high temperature grill. To make the spread, combine all the ingredients in a small bowl and mix well. To make patties, combine the turkey, tomatoes, olives, cheese, garlic, soy sauce and 1/2 of spread mixture. Handling the mixture as little as possible to avoid compacting it, Mix well. Divide the mixture in 6 equal portions and form into patties that will fit the rolls. Cut the avocado in half and remove seed. Peel and slice into sections. Cut lemon and squeeze juice over avocado sections to keep from browning. Cover and place to the side. When, grill is ready, brush the grill rack and the patties with the vegatable oil. Place the patties on the rack, cover and cook, turning once, until internal temperature is 165 degrees. Remove patties from heat and cover while grilling rolls. Place a sheet of heavy duty alumimum foil on the grill rack. Place buns buttered side down on foil and brown. To assemble the burgers, cover the toasted sides of the rolls with remaining spread. Place patty, avacodo slices and lettuce leaf on botton roll. Top with the remaing top roll. Serve and enjoy.