Mini Tuscan Tacchino Burgers with Herbs and 2 Cheeses

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.


12 round dinner rolls (whole wheat or sour dough)
small amount of margarine for grilling
1 lb. ground turkey
8 oz. (small can) tomato sauce, divided
1/4 cup dry Italian bread crumbs
1 tsp. minced fresh garlic
1 Tbsp. chopped fresh onion
3 large chopped fresh oregano leaves
8 sprigs chopped fresh Italian flat parsley
1/4 cup shredded Asiago cheese
4 slices provolone cheese, each cut into thirds
12 Fresh basil leaves (optional)



Prepare rolls. Slice each roll in half and spread each cut side with margarine. Grill on a hot skillet or griddle until slightly brown. Set aside. Prepare burgers. Gently mix together the turkey, 4 ounces of tomato sauce, bread crumbs, garlic, onion, oregano, and parsley. Fold in the Asiago cheese. Make 12 uniform size patties. Cook burgers. Heat a large non-stick skillet or griddle on medium heat. If not using non-stick, a light spritz of olive oil may be necessary. Brown the patties on both sides making sure to cook thoroughly. Before removing from griddle, top each burger with 1/3 slice of provolone cheese and allow to melt. Assemble burgers. Place each burger on a roll bottom. Place a basil leave on top of the provolone, top with a small amount of tomato sauce and the roll top.