Cranberry-Turkey Burgers with Pumpkin Hummus on Toasted Potato Rolls

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1/2 cup dried cranberries
1/4 cup orange juice
2 tablespoons butter
1/2 cup chopped white onion
1/2 cup chopped celery
2 pounds ground turkey
1 tablespoon chopped fresh sage
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon salt
Vegetable oil for bushing the grill rack
15 ounce can pumpkin puree
1 tablespoon tahini
1 garlic clove, coarsely chopped
1 teaspoon Colavita Extra Virgin olive oil
6 potato rolls, split



Preheat gas grill to medium-high.

In a small bowl, soak cranberries in orange juice. Set bowl aside.

Place butter in a large skillet, and place skillet on hot grill. When butter is melted, add onion and celery. Cook, stirring frequently, until vegetables are softened. Remove skillet from grill.

In a large bowl, combine the cooked vegetables, turkey, sage, mayonnaise, Worcestershire sauce and salt. Add the cranberries and orange juice and mix with hands or large wooden spoon just until combined. Shape mixture into six patties.

Brush the grill rack with vegetable oil. Place patties on grill rack, cover and cook for 6 to 7 minutes per side, until fully cooked.

While burgers are grilling, add pumpkin, tahini, garlic and olive oil in a food processor and pulse until mixture is smooth.

During last few minutes of burgers cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly.

To assemble, place one grilled patty on each toasted roll bottom. Top each with some of the pumpkin mixture and then top of potato roll.