OUR WINES    RECIPES

Grilled Turkey Burgers with Pickled Apple
paired with our 2006 Sanford & Benedict Vineyard Chardonnay

6 dried apple slices
¼ c. white vinegar
¾ c. water
½ t. mustard seed
1 cardamom pod, crushed
½ dry bay leaf

1 T. olive oil
1 T. butter
1 red onion, halved, sliced thinly
4 slices of bacon
1 lb. ground turkey, ½ lb each dark and white meat
salt and pepper

Additional olive oil for grilling
4-8 slices sharp cheddar cheese
mayonnaise
butter lettuce
4 English muffins

In a saucepan, combine: vinegar, water, mustard seed, cardamom pod and bay leaf. Bring to a boil. Add apple slices and take off of heat, let sit for 20 minutes.

In a sauté pan, heat butter and oil over medium high heat. Add onions and season with salt and pepper; turn heat to medium and caramelize the onions until brown, about 20 to 25 minutes. Remove onions and set aside. Cook the bacon in the same sauté pan until crisp and set aside. Strain apples, and roughly chop the bacon. In a food processor add apples and bacon, then pulse until finely chopped. Finally, add the onions and pulse just until combined.

Mix the turkey with the apple mixture, and season it all with salt. Divide mixture into fourths and shape into patties. Let the burgers rest in the refrigerator for 20 minutes.

Preheat the grill to medium high heat. Generously oil grill, and brush each burger with additional oil on both sides. Grill burgers for 4 minutes on each side on direct heat, then move the burgers to indirect heat. Add cheese and continue cooking until cooked thoroughly, about another 4 minutes. A top rack on your grill will work nicely for this! Take the burgers off the heat and let rest. Brush English muffins with olive oil, and grill them until toasted. Spread mayonnaise over English muffins, top with a burger and lettuce.

Pour a glass of our 2006 Sanford & Benedict Vineyard Chardonnay and enjoy!

Serves four (4)

Recipe by Megan Thomas