White Bean Turkey Burger with Avocado

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 15 ounce can cannellini beans, drained
2 cloves garlic, peeled
1 medium jalapeno, seeded
2 tablespoons fresh lime juice
3/4 cup plain yogurt
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup mayonnaise
2 teaspoons lime juice
2 tablespoons Dijon mustard
2 pounds ground turkey
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Vegetable oil to brush grill rack
6 whole wheat hamburger buns, halved
12 slices avocado, slice towards end of cooking, to prevent browning



To make white bean dip combine beans, garlic,jalapeno, lime juice, yogurt, cumin, salt and cayenne pepper in food processor. Process until smooth and place in a bowl in refrigerator until later use. To make mayonnaise combine mayonnaise, lime juice, Dijon mustard in small bowl. Stir, cover and place in refrigerator until later use. Prepare a medium-high fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the turkey, yogurt, Dijon mustard, salt and pepper. Divide mixture into 6 equal portions and form into patties to fit the buns. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just unti lthe juices run clear, about 4 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each bun bottom, place equal portions of white bean dip, and spread 2 – 3 tablespoons mayonnaise on top bun. Add patty and sliced avocado to bottom bun. Add bun tops and serve.