The Original Oregon Turkey Burger!

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 ½ pound of ground turkey
1 ½ cup shredded Tillamook pepper jack cheese
6 tsp garlic powder
¾ tsp salt
1 tsp pepper
6 tsp mayonnaise
6 black olives
2 tbs chopped hazelnuts
¼ cup cilantro leaves
12 tsp Caesar dressing
6 hamburger buns
12 tsp honey mustard
6 slices yellow onions
6 2X2 inch leaves of iceberg lettuce
6 slices tomatoes
12 coin sized pickles
12 tbs store-bought potato salad (which will be used as a condiment for the burgers)



Preheat grill for 15 minutes on medium high. In bowl mix ground turkey with Tillamook pepper jack cheese. Then shape turkey in to ½ inch thick patties. Grill patties on one side for 5 minutes. While this is grilling, put mayonnaise, black olives, hazelnuts, cilantro leaves and Caesar dressing in a blender. Blend for 15 seconds on high. Place this mayonnaise mixture in a container. This will be used as a burger spread. Once the patties are done grilling on one side, flip them over and grill on the other side for 5 minutes. To prepare the turkey burgers, spread the mayonnaise blend on both halves of the 6 buns. Then add the honey mustard on the buns. Once the turkey patties are done grilling put them in their buns. Then add on the onions, lettuce, tomatoes and pickles. On the inside of the burgers, slap on the potato salad. Close the burgers with the other half of the buns. Serves 6. Enjoy!