Turkey Burger with Avacoda

Pairs well with:


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


2 pounds of fresh ground Turkey
3 Tablespoons Good Olive Oil (reserve 1 Tablespoon for cooking) Kosher Salt to taste
1 Teaspoon Dried Thyme
3-4 Gloves of Garlic (Crushed)
1 Medium Onion (minced)
1 Tablespoon Fresh Flat Leaf Parsley
Split Crusty Rolls
Hot Sauce
½ Cup Good Mayonnaise
2-3 Tablespoon hot sauce (you decided the heat)
Sliced Tomatoes
Sliced Avocados
Romaine Lettuce



Combine first 7 ingredients and form into 6 large burgers. Brush or drizzle patties with the remaining tablespoon of extra-virgin olive oil. Grill patties 6 minutes on each side on stove top grill or pan fry for same amount of time in a large nonstick skillet over medium high heat. Spread liberally the hot sauce, mayonnaise onto the split crusty rolls then pile the burgers on the rolls and top with lettuce, tomato, and avocado.