Cranberry-Studded Turkey Burger with Sweet Potato Butter and Green Apple-Walnut Slaw

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/2 cup canned sweet potatoes or yams in syrup
1 stick unsalted butter, cubed, slightly softened
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 fresh sage leaves, minced
1/2 cup dried cranberries, coarsely chopped
1/2 cup onion, finely diced
1/4 cup celery, finely diced
2 tsp unsalted butter
1/4 tsp kosher salt
1/8 tsp or a pinch freshly ground black pepper
2 lbs ground turkey, 15% fat
1 1/2 tsp fresh thyme leaves, minced
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups Napa cabbage, shredded
2 Grannie smith apples, cored and julienned (skins on)
3/4 tsp apple cider vinegar
3 T mayonnaise
3/4 cup toasted walnuts, coarsely chopped
1/4 tsp kosher salt
1/8 tsp or a pinch freshly ground black pepper
Veg oil for brushing patties and grill
6 potato hamburger buns



Preheat a gas grill to medium.

To make the sweet potato butter, add the sweet potatoes, butter, salt and pepper to a food processor and puree the mixture until well blended and smooth. Add the sage leaves and pulse until the sage is flecked throughout the butter mixture. Transfer mixture to plastic wrap and roll into a log, twisting the ends like a tootsie roll to seal. Place well-wrapped roll into a refrigerator and let it set at least 30 minutes.

Place the cranberries, onion, celery, butter, salt and pepper on a piece of heavy duty foil and seal all edges to form a pouch. Roast the pouch on the grill for 15 minutes, turning every 3 minutes to prevent burning. Remove and let cool completely. To make the patties, place the contents of the prepared cooled cranberry-onion packet into a bowl and add the turkey, thyme, salt and pepper. Gently mix to combine thoroughly without compacting the meat. Divide into 6 equal portions and form into patties to fit buns. Cover with plastic wrap and chill until ready to grill.

To make the slaw, combine the cabbage, apples, vinegar, mayonnaise, walnuts, salt and pepper in a bowl and toss to combine thoroughly (slaw should only have a light coating of dressing). Cover and chill in refrigerator, but use as quickly as possible to avoid browning of apples.

When ready to grill, brush the oil on the patties and grill rack to prevent sticking. Place the patties on the rack and cook 5-7 minutes on the first side, or until you see juices pooling on the patties. Flip once and cook another 5-6 minutes until cooked through. During the last few minutes of grilling, place the buns cut side down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread 1 generous tablespoon of the sweet potato butter on each roll bottom. Add patty and top with an equal portion of the slaw. Spread another generous tablespoon of the sweet potato butter on roll top and place on burger. Dig in immediately!