Bostonian Turkey Gobbler Burger with Cran Blanc Relish

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 x ear of corn – husks removed
1 tbsp chopped sage
1 tbsp butter
1 garlic clove – minced
1/2 red onion – finely chopped
1 tsp of Paprika
1 tsp of Lemon Pepper Seasoning
2 x tart apples i.e. Granny Smith – peeled and grated (approx ½ cup)
2 tbsp of Worcestershire Sauce
1 tbsp of Grey Poupon Dijon Mustard
2 tbsp of tomato paste
1/4cup chopped fresh sage
1/4 cup chopped fresh oregano
1 tsp salt 1 tsp pepper (a couple shakes of pepper mill)
1.25 lbs lean turkey mince
2 x pre-cooked sweet apple chicken sausages with pure Vermont maple syrup – skins removed
Olive oil to brush the grillplate
Cranberry Blanc Relish
1/2 cup of dried cranberries
Juice of one orange
1/2 tsp of freshly grated nutmeg
1 tbsp maple syrup
4 tbsp of Sutter Home Chenin Blanc
1 tsp grated fresh ginger
1 sprig of fresh rosemary – pull off rosemary leaves and discard stem
1/3 cup plain low-fat yogurt
1/3 cup low-fat sour cream
1/4 cup low-fat mayonnaise
2 tbsp Colavita Extra Virgin Olive Oil
2 x yellow peppers – seeded and de-cored and cut into 8 pieces
12 scallions – sliced crosswise
6 x foccacia rolls 
2 tbsp of Colavita Extra Virgin Olive Oil
1 tbsp of dried oregano
1 clove of garlic – peeled
1 cup of Arugula



Heat the grill to a medium high heat; if using a charcoal, use a medium in-direct heat. In a flameproof small saucepan, place the butter, 1 tbsp of chopped sage and 1 garlic clove and place directly on the grill until the butter has melted, stirring to blend. Remove the mixture from the heat, cool slightly and with you hands, smear the ear of corn with the mixture. Place the corn on the grill using in-direct heat or on a grill plate on top of the gas grill. Turn occasionally until cooked and slightly charred – remove from the heat when done and let cool. Meanwhile, whilst the corn is cooking, using the same flameproof saucepan (rinse it first before adding the next ingredients) add the cranberries, orange juice, nutmeg, maple syrup, Sutter Home Chenin Blanc into the saucepan and stir. Continue to stir occasionally throughout the cooking process – cover and let simmer for about 15 mins until the cranberries have absorbed the liquid. Add the rosemary and the ginger closer to the end of the cooking process, once the liquids have been absorbed. Simmer for an additional 5 minutes, stirring occasionally. Remove from the heat and put aside to cool. To make the turkey burgers:- Mix the red onion, paprika, lemon seasoning, 2 grated apples, Worcestershire Sauce, Grey Poupon Dijon Mustard, tomato paste, sage, oregano, salt and pepper together with a spoon in a large bowl until blended. At this point, once blended, the corn should be now cooled so you can scrape off the kernels and add this to the mixture too. Mix once again. Put to one side. Next, make the cranberry relish. Add the cooled mixture from earlier into a food processor/blender and blend to a smooth paste. In a medium bowl, mix the yogurt, sour cream and mayonnaise. Add the cranberry mixture to this and stir until all ingredients are mixed together. Put in a fridge to chill whilst you make the turkey burgers. Mince the chicken sausages in a blender. Combine the turkey mince with the sausage mixture in a bowl and add the apple/red onion mixture made earlier to this – blend with fingertips until mixed together. Form into 6 burger patties and leave to rest for about 5 minutes in the fridge. To cook, brush grillplate with olive oil, place directly on the grill, indirect heat if using a charcoal grill and grill for about 15 minutes each side, until cooked through – you only need to turn once. Whilst the burgers are cooking, place the sliced scallions and yellow peppers into a plastic bag with olive oil, shake to coat and place these on a grill plate and grill until lightly charred – about 10 minutes for onions and 15 minutes for peppers – keep watching the vegetables to ensure they do not get too charred. Once these are cooked, place yellow peppers back in bag; cool slightly, then peel off skins. Slice the yellow peppers thinly and mix together with the onions in a bowl and put aside. For the foccacio, slice these in half horizontally and add 2 tbsp of olive to each half – rub in with your fingertips. Sprinkle the dried oregano over the surface of each one and place on the grill, face down with olive oil side and grill until lightly browned, about 2 min for each one. To assemble the burger, rub the garlic clove over the grilled side of the roll, place the onion/yellow peppers on the of base of a roll, turkey burger, cranberry blanc relish (2 tbsp) on top of burger and a few arugula leaves on top. Place top of roll on, squeeze down slightly and then cut down the middle of the roll to display 2 halves and enjoy!