Sunset Turkey Burgers with Brie, Avocado, and Fire Roasted Red Peppers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 red bell peppers
2 cloves garlic
1/2 cup parsley
1/2 shallot
1 teaspoon capers
3/4 teaspoon dill relish
1/2 teaspoon sweet relish
1/2 cup mayonnaise
Salt and Pepper to taste
2 pounds ground turkey
1 teaspoon liquid smoke
4 Tablespoons tomato juice
Salt and Pepper to taste
Vegetable Oil (for brushing on grill)
2-3 French Baguettes (depending on size of loaf)
1 1/2 – 2 cups shredded lettuce
1 wheel of Brie cheese (approximately 6-8 ounces)
1 avocado



Prepare a medium-hot fire in a charcoal grill, or pre-heat a gas grill to medium-high.

Place whole red bell peppers on grill and grill until the skins are charred and black, about 5-7 minutes depending on size of peppers and temperature of grill. Remove peppers from grill and place in a covered bowl or closed zip top bag. Let peppers ‘sweat’ approximately 20 minutes while preparing the simple remoulade.

Prepare simple remoulade. Finely chop garlic and parsley and mince shallot and capers. Place garlic, all but 1 Tablespoon of the parsley, shallots, and capers in a medium sized bowl. To the bowl, add dill and sweet relishes, mayonnaise, and salt and pepper to taste.

Peel the charred skins off of the roasted red peppers using your fingers. Cut peppers in half and remove the seeds and ribs. Slice peppers into 1/4 inch strips and set aside.

Prepare the turkey patties. Mix turkey, liquid smoke, tomato juice, and salt and pepper to taste in a large bowl until all ingredients are incorporated. Divide turkey mixture into six equal portions and form into patties that are approximately 6-inches long by 3-inches wide. Brush grill rack with vegetable oil and place turkey patties on grill. Cover and cook, turning once, until the internal temperature of the patties reaches 165 degrees F (approximately 4-5 minutes per side, depending on the thickness of the burgers).

Assemble burgers. Slice the avocado and the Brie cheese. Cut the baguette into 6 equal pieces, each piece measuring 6 inches in length, and then slice each piece of bread lengthwise. Spread the remoulade evenly over both sides of each baguette. Next, place shredded lettuce on one side of the baguette, followed by a turkey burger, and the roasted red peppers. Place sliced Brie on top of the roasted red peppers, and top the Brie with avocado slices.

Lay a sheet of heavy duty aluminum foil over the grates of the grill. Place the assembled burgers (open faced) on top of the aluminum foil on the grill and close grill lid. Heat for approximately 1-2 minutes until the Brie has melted and the bread is toasted. Sprinkle remaining 1 Tablespoon of parsley on the burgers and serve.