Thai Turkey Burger with Goat Cheese and Cilantro Pesto

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.

Wanted to have a flavorful low fat burger alternative because of Heart Disease.


1 1/2 lbs. Ground Turkey

1/2 Cup Red Onion Finely Chopped

1/2 Cup Jar Roasted Red Bell Pepper Chopped [also, presumably, well-drained / Jill]

1 1/2 Tablespoons Yellow Curry Powder

1 Bunch Cilantro Chopped

1Teaspoon Salt

1Teaspoon Pepper

1 Teaspoon Lemon Pepper

1/2 Cup Olive Oil

3 Cloves Garlic Peeled

1/2 Cup Pine Nuts

1/2 cup Parmesan Cheese Grated

8 oz. Goat Cheese Sliced 1/4 in. thick

1/3 Cup Sweet Chili Sauce

6 Hamburger Buns


Combine Ground Turkey with Onion, chopped Roasted Red Pepper, Yellow Curry Powder, ¼ cup Chopped Cilantro, divide into 6ths make patties. Season outsides of patties w/ salt, pepper and Lemon pepper, refrigerate for 1 hour.

Pan roast Pine Nuts in a dry small skillet on med.hi just until turning brown and fragrant. [“on medium high” sounds as if this is done on the stovetop and not a grill, but it could be done on a grill / Jill]

In the meantime make Cilantro Pesto by placing remaining chopped cilantro, garlic, pine nuts in food processor, pulse while drizzling in 1/3 Cup Olive Oil until desired thickness is reached (like mine thicker than ketchup). stir in Parmesan cheese.

Prepare grill, either gas or charcoal, heat to med High drizzle burger patties with olive oil and place on grill and cook 5 minutes per side on med hot grill. During last minute place Goat Cheese on burgers to cover.

Heat until Cheese is soft and spreadable. Remove from grill and allow to rest for 5 minutes. Brush insides of buns w/ olive oil and place on grill for a minute or two to toast lightly.

Place burgers on buns, top with 1Tablespoons Cilantro Pesto and 1 Tablespoon Sweet Chili Sauce