Milagro Mole Turkey Burgers

big acres logoMelanie’s Fine Foods is part of the MexGrocer team.  The company was founded in 2002 by Melanie and Kent Yunk, two former dot-comers from Silicon Valley.  They manufacture the award-winning Big Acres Gourmet Sauces and Spices & Rubs and distribute gourmet goodies for the kitchen and grill. Their mission is to provide mouth-watering, healthy, great tasting, crowd-pleasing gourmet products to consumers worldwide.

Their award-winning line of Big Acres® Gourmet Foods is all natural, preservative- and MSG-free and they focus on locally grown ingredients when possible as well as the use of recycled content in their packaging.  Melanie personally inspects each ingredient in every batch to insure the quality of their products.

Melanie’s Fine Foods was one of the first companies in San Mateo County, California, to acquire certification as a green business in The Bay Area Green Business program.  They use green technology in solid waste diversion, energy efficiency, water conservation and pollution prevention in their San Carlos, California office.

Melanie Yunk

Melanie Yunk

Milagro Mole Turkey Burgers

2 pounds ground all natural dark (or white) turkey
1/2 cup oatmeal
1 egg
1/2 teaspoon sea salt
1 bottle Big Acres Milagro Mole
6 large whole-grain burger buns
Sliced onion for garnish
Lettuce for garnish

Prepare the grill for medium high direct heat. Lightly oil grate. (You can pan fry or broil these burgers too!)

In a large bowl, mix together the turkey, oatmeal, egg, salt and 1/2 bottle of Big Acres Milagro Mole.  Mix well. Form into 6 large burgers and grill on a medium grill 5 to 7 minutes on each side until done (internal temperature of 165 degrees).

Spread a little mole on the buns, then place a burger on each bun and top with the sliced onion and lettuce. Serve immediately.

Yield: 6 servings


For great spicy recipes, click the image above!

AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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