For the Love of All of Olive Ol’ Neighborhood Bistro Burger

Pairs well with:

Cabernet Sauvignon

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



2 tbsp onion recipe soup mix
1 2/3 c sour cream
5 large basil leaves, chiffonade
1 large handful parsley, chopped


1/2 c canned (non-marinated) artichoke hearts, roughly chopped
2 tbsp pimento
1/2 c Roma tomatoes, diced to match the size of the pimentos


1 1/4 lb ground white turkey
2/3 c finely chopped kalamata olives
2/3 c finely chopped ripe olives
2/3 c finely chopped unripe olives
2/3 c seasoned bread crumbs
1/2 c tomato paste
3 tbsp Sutter Homes Cabernet Sauvignon
1 large garlic clove, crushed
1 tsp salt
1/2 tsp black pepper

6 slices Havarti cheese
6 square bun-sized Focaccia rolls
vegetable oil for brushing on grill
2 tbsp butter, melted



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the sauce, mix together the sour cream with the soup mix. Stir in basil and parsley. Refrigerate until ready to use.

For the topping, toss together the artichoke hearts, pimento and tomatoes. Set aside.

To prepare the patties, mix the tomato paste, the Cabernet Sauvignon, garlic, salt and pepper. In a separate bowl, combine the three types of olives so that they are evenly distributed. Add the tomato paste mixture and bread crumbs to the olives and stir. Gently work this mixture into the ground turkey, handling the meat as little as possible to avoid compacting it.

Divide the olive turkey mixture into six portions. Then form each portion into a square, flat patty to match the size and shape of the focaccia roll. Brush the grill rack with oil. Place the patties on the rack, and cover. Cook about 8 minutes on each side, or until cooked thoroughly.

While the patties are cooking, slice the focaccia rolls and brush cut sides with melted butter. Place cut sides down on outer edges of rack to toast lightly.

Add a slice of the Havarti cheese to each patty the last minute of cooking.

To assemble the burgers, use half the sauce to slather the cut side of the bottom half of each roll. Next, add the patty, cheese side up. Use the remaining half of the sauce to slather the top of each patty. Then divide the artichoke mixture to equal amounts for each burger as a topping. Add the roll tops and serve.

Makes 6 burgers