Turkey Mole Burgers with Chipotle Mayonnaise

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Chipotle Mayonnaise:
4 chipotle peppers (canned with adobo sauce), finely chopped
2/3 cup prepared mayonnaise
2 pounds ground turkey (dark and white meat)
2 tablespoons Sutter Home Vineyards white merlot
1/2 cup red onion, finely minced
2 garlic cloves, finely minced
3 tablespoons prepared mole sauce
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
Vegetable oil for brushing on the grill rack
6 ciabatta rolls, split
2 large tomatoes, thinly sliced
1 thinly sliced red onion
1 head iceburg lettuce, thinly shredded



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make chipotle mayonnaise, combine peppers and mayonnaise together. Refrigerate until ready to serve. To make the patties, combine the turkey, wine, onion, garlic, mole sauce, cumin, salt and pepper and mix well without compacting the meat. Divide the mixture into six equal portions and form into patties to fit the rolls. When grill is ready, brush grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once and continue grilling until done to preference, 5 minutes on each side for medium. Remove from heat and let rest while grilling bread. Place ciabatta rolls cut side down on the outer edges of the rack to lightly toast. To assemble the burgers, place a heaping tablespoon of chipotle mayonnaise on bottom half of roll, place a burger, top with tomato, red onion, shredded lettuce and ciabatta roll top. Serve immediately. Makes 6 burgers.