Gorgonzola Stuffed Turkey and Cranberry Burgers with Spiced Apple Chutney

Pairs well with:

White Zinfandel

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


4 Tbsp. unsalted butter
1 cup finely chopped sweet onion, divided (1/2 cup for chutney, 1/2 cup for patties)
2 tsp. plus 1 Tbsp. orange zest, divided (2 Tbsp. for chutney and 1 Tbsp. for patties)
1/4 cup firmly packed brown sugar
3/4 tsp. cinnamon
1/4 tsp. ground cloves
2 cups peeled, seeded and small diced Granny Smith apples
2 lbs. ground turkey
1/4 cup Sutter Home White Zinfandel wine
2 tsp. salt
1 tsp. freshly ground black pepper
3/4 cup dried, sweetened cranberries, coarsely chopped
3/4 cup Gorgonzola crumbles
vegetable oil for wiping on grill rack
6 soft Kaiser rolls, about 4 inches in diameter, split
12 slices precooked bacon
1 1/2 cups packed baby argula leaves



Preheat a gas grill to medium high heat. To make the spiced apple chutney, place butter in an 8 inch fireproof skillet and place on heat. When butter is melted, stir in 1/2 cup onions, reserving 1/2 cup for patties, and saute about 2 minutes, until slightly softened. Stir in 2 tsp. orange zest, reserving additional Tbsp. for patties, brown sugar, cinnamon, cloves, and apples and saute about 5 minutes until apples are tender. Set aside. Keep warm. To make patties, combine turkey, Sutter Home White Zinfandel, salt, pepper, and cranberries, reserved 1/2 cup onion and reserved 1 Tbsp. orange zest in a large mixing bowl. Hanling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 12 equal portions and form the portions into patties sized to fit the rolls. Divide gorgonzola cheese crumbles evenly among each of 6 patties. Top those 6 patties with remaining patties and securely seal patties together, making sure to completely encase the cheese. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes per side. During the last 3 minutes of grilling the patties, place rolls, cut side down on outer edges of grill rack, to toast lightly. Place bacon slices on a rimmed non-stick griddle pan and place on grill during last minute of cooking patties to warm. To assemble the burgers, place 1/4 cup spiced apple chutney on cut side of each roll bottom. Top with 1/4 cup arugula, a patty, 2 bacon slices and roll top. Serve immediately.