Turkey Mole burger

Pairs well with:


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

This is a favorite Latino taste of chocolate with turkey in a fun burger style.


For the patties
2 pounds ground turkey (mixture of white and dark meat)
2 teaspoons Salt
1/2 teaspoon pepper
4 tablespoons grated Mexican chocolate or bittersweet chocolate mixed with 1/2 teaspoon cinnamon
4 tablespoons ancho chili powder
2 tablespoons ground toasted pumpkin seeds
1 oz Tequila
1/2cup plain breadcrumbs

Vegetable oil to oil grill

6 potato bread hamburger buns
6 tablespoons Crumbled Cotija or feta cheese
6 thin slices jicama sprinkled with a pinch each of salt and lime juice
6 slices Vidalia or other sweet onion
6 slices tomato
2 fresh Poblano chilies, roasted, peeled and cut into 12 strips
2 medium avocados mashed with 2 ounces lime juice, 1/2 teaspoon salt and 1/4 cup chopped cilantro


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

Mix first 7 ingredients (turkey through Tequila) in a mixing bowl. Add more or less breadcrumbs so that mixture is not overly wet, but still holds together. Form mixture into 6 patties the size of the buns.

When the grill is heated, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

Place a cooked patty on a bottom half of each bun. Top each patty with one tablespoon of the cheese, followed by a slice of the jicama, onion and tomato. Finally top the tomato with 2 strips of Poblano chili and some of the avocado mixture and a top half of bun. Serve