Turkey Euphoria Burger with Smokey Avocado Creme

Pairs well with:


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


Smokey Avocado Creme

1 Hass avocado, peeled, halved and chopped
2 tablespoons fresh lime juice
1/3 cup creme fraishe
2 tablespoons fresh minced cilantro
1 1/2 teaspoons Weber Smokey Mesquite Seasoning
(reserve 2 tablespoons of Creme for patties)


1 pound ground dark meat turkey
1 pound ground white meat turkey
1/2 cup fresh breadcrumbs
2 tablespoons coconut cream
2 tablespoons reserved smokey avocado creme
1 tablespoon tomato paste
3 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 teaspoon Tabasco Garlic Pepper Sauce
1 teaspoon cumin
1 1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
4 ounces Treasure Cave Crumbled Blue Cheese

6 3/4-thick slices red onion
3 medium red bell peppers, each cut into quarters
1 tablespoon Colavita Evtra Virgin Olive Oil
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked pepper

Vegetable oil for brushing the grill rack
6 whole wheat rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

To make smokey avocado creme, place avocado and lime juice in a food processor and blend until smooth. Remove to a small bowl; stir in creme fraishe, cilantro and smokey mesquite seasoning until well blended. Wrap with plastic and refrigerate.

To make patties, in a large bowl combine the turkey meats, bread crumbs, coconut cream, smokey avocado creme, tomato paste, red onion, cilantro, garlic pepper sauce, cumin, sea salt and black pepper. Handling the meat as little as possible to avoid compacting it, mix well. Add blue cheese until just incorporated. Form into 6 patties. Cover with plastic wrap and refrigerate

When grill is ready, brush grill rack with vegetable oil. Brush onion slices and red peppers with olive oil and sprinkle with salt and pepper. Place onion slices and peppers on rack and cook until soft and charred, 5 to 7 minutes, turning once. Remove from grill and place on plate. Cover with plastic wrap and keep warm.

Brush the grill rack with vegetable oil. Place the patties on the grill, cover, and cook, turning once, until done, 5 to 6 minutes each side. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove the patties and rolls.

To assemble the burgers, spread the smokey avocado creme on the cut sides of the rolls. Place a patty on each roll bottom. Top each with 1 red onion slice and 2 red pepper slices. Add the roll tops and serve.

Makes 6 burgers