Bigarade Turkey Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 cups packaged dry herb-seasoned stuffing mix
2 pounds ground turkey
2 teaspoons orange zest
1 tablespoon finely chopped fresh sage
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 teaspoon cayenne
2 tablespoons freshly squeezed orange juice
2 egg yolks, slightly beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil for grill rack
1/2 cup orange marmalade
1/4 cup finely chopped pecans
1/4 cup finely chopped dried cranberries
2 teaspoons prepared horseradish
1 tablespoon whole grain mustard
6 large deli-style onion hamburger buns, split
6 slices of Provolone cheese
6 leaves curly red lettuce



Heat gas grill to medium-high heat. Process stuffing in food processor until fine crumbs form. Pour crumbs into large bowl. Add turkey, orange zest, sage, celery, onion, cayenne, orange juice, egg yolks, salt, and pepper. Mix together with hands, handling as little as possible to avoid compacting. Shape into 6 patties to fit buns. Brush grill rack with vegetable oil. Place patties on grill. Cover and grill until golden brown outside and cooked through and white inside, 6-7 minutes per side (165 degree minimum). While patties are grilling, stir together marmalade, pecans, cranberries, horseradish, and mustard in a small bowl. Set aside. During last 2 minutes of grilling time, add buns to edge of grill, split side down, to toast. Immediately add a slice of cheese to each patty after placing buns on grill. Cover to melt cheese. Remove buns and patties to platter. To assemble, thinly spread marmalade mixture evenly on split sides of buns. Add a lettuce leaf to bottom of each roll followed by a cheese-topped patty. Top each with a bun top. Serve immediately.