Granny Apple Turkey Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

My inspiration for this recipe was to create a healthier option burger while incorporating a latin touch to it.I have made this for many of my friends and they absolutely love it!


Tarragon Aoli:

1/2 cup whole grain mustard

1/2 cup light mayonnaise

2 tablespoons of Sutter Home Riesling

15 leaves of fresh tarragon, minced

1/4 teaspoon of salt

1/4 teaspoon of pepper


2 1/4 pounds ground turkey

1 granny smith apple, finely chopped

1 teaspoon of coriander

1/4 cup of fresh cilantro

1/3 cup shallots, minced

1/2 tablespoon of salt

1 teaspoon of freshly ground pepper

6 slices of good quality deli cheddar cheese

2 tablespoons of Olive oil for brushing the grill

6 focaccia rolls

Arugula Apple Salad:

4 cups of fresh Arugula

1 granny smith apple, sliced in half moon shapes

1 tablespoon of white balsamic pear infused vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper


1.For the tarragon aoli, place all ingredients in a mixing bowl and mix to combine, set aside in a cooler.

2. For the patties, preheat the grill on high for about 5 minutes, then lower to medium heat. In a mixing bowl place all the turkey patti ingredients above and mix to combine, but do not over mix. Form 6 patties. Brush the grill with olive oil and grill turkey patties until cooked through. Remove from grill onto a platter and top with cheddar cheese, lightly cover with aluminum foil and cheese will melt.

3. For the arugula salad, right before assembling the burger; in a glass bowl whisk together the white balsamic vinegar and the oil, vigorously. Then add salt and pepper, lightly toss the arugula and apples with white balsamic dressing.

4. To assemble the turkey burger, slice the focaccia rolls in half, add the tarragon aoli on both sides of the roll, add turkey patti with cheddar cheese and top off with the arugula apple salad and the other half of the focaccia roll.