Christmas in July Burger with Grilled Sweet Potatoes and Cranberry Catsup

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 cup (2 sticks) butter, softened to room temperature
2 plastic containers (1.5 ounces) fresh Poultry Blend herbs (thyme, sage, savory, tarragon)stems discarded, leaves finely minced PATTIES
2 pounds ground turkey thigh meat
1 cup  Stuffing Mix for Turkey, finely crushed with a rolling pin Kosher salt (1 1/2 teaspoons for burger, 1/2 teaspoon for sweet potatoes)
Freshly ground black pepper (3/4 teaspoon for burger, 1/2 teaspoon for cranberry catsup)
3 cups fresh or frozen whole cranberries
1 small white onion, peeled and chopped
1/2 cup honey
1/2 cup Sutter Home Chenin Blanc
1/2 cup catsup vegetable oil to brush on the grill
6 potato buns
1 large (1-1 1/4 lb), red skinned sweet potato, peeled and sliced crosswise into 1/4" thick rounds
6 half tablespoons  Spicy Brown Mustard
6 tablespoons mayonnaise
11 oz Oregon's Juniper Grove soft goat cheese, or other favorite brand, crumbled



Preheat a gas grill to medium high. To make the poultry seasoned butter, whisk softened butter and minced herbs together in a medium bowl. With a spatula, scoop half the butter mixture into a large bowl–big enough to hold the ground turkey. Set the medium bowl with the remaining half butter mixture aside. To make the patties, gently break up the ground turkey with your fingers into the large bowl on top of the seasoned butter. Sprinkle the crushed stuffing mix, salt and pepper over the meat. Gently mix together with your fingers until well-blended. (Be careful not to overwork it.) Spread a sheet of plastic wrap over a dinner plate. Gently form the turkey mixture into six bun-sized patties, being careful not to compact them. Lay patties on the plate. Cover the plate with plastic wrap and refrigerate until ready to grill. Wash hands well. To make the cranberry catsup, combine cranberries, chopped onion, honey, Sutter Home Chenin Blanc, catsup and ½ teaspoon pepper in a 10" cast iron skillet, or grill-safe pan. Place skillet on the grill and close hood. Cook, stirring occasionally with a wooden spoon and breaking up berries, until cranberry catsup is thick, about 10-15 minutes. Keep catsup warm. Brush grill with oil. Open up the buns and with a butter knife and spread some of the remaining seasoned butter from the medium bowl thinly over cut sides. Place buns buttered sides down on the grill and brown lightly for 30-45 seconds. Remove and wrap with foil to keep warm. To the remaining butter mixture in the medium bowl, add sweet potato slices and ½ teaspoon Kosher salt. Toss with your fingers to coat well. Brush grill with oil again. Place slices on the grill and brown, turning once, until softened, about 1-2 minutes per side. Remove to a plate, cover with foil and keep warm. Brush grill rack with oil again, then place burgers on the rack. Grill, turning once, about 4-6 minutes per side. (An instant read thermometer should register 165 degrees). Remove to a plate. To assemble, spread the cut side of each bun top with ½ tablespoon Grey Poupon Spicy Brown Mustard. Spread the cut side of each bun bottom with 1 tablespoon mayonnaise. Divide sweet potato slices over mayonnaise. Place burgers over sweet potatoes. Divide warm cranberry catsup over burgers, then divide the crumbled goat cheese over the top. Makes 6 burgers.