Monchego-Mushroom Turkey Burger with Spicy Peach Mustard and Grilled Italian Romaine

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

IMy inspiration for this recipe came from wanting to create a lighter and healthier burger to serve in the summer months.


1 large firm peach
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
3 tablespoons spicy brown mustard
2 tablespoons olive oil
8 oz. white button mushrooms, diced
1 medium onion, diced
1/2 teaspoon minced garlic
2 teaspoon kosher salt, divided use
1/2teaspoon freshly ground black pepper
1/4 cup Sutter Home Zinfandel
1/2 cup plain bread crumbs
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 1/2 lbs. ground turkey
Vegetable oil for rubbing the grill rack
6 thick slices manchego cheese
2 tablespoons unsalted butter, melted
6 burger-size potato buns, split
6 large hearts of romaine lettuce leaves, (bottom ends cut off to make leaves slightly large than buns)
2 tablespoons Italian vinaigrette salad dressing


Heat the grill to medium high heat. Peel peach. Quarter and remove pit. Brush surface of peach quarters with olive oil. Grill for 2-3 minutes per side until grill marks appear. Remove from grill. Place on a cutting board and finely dice. Place in a bowl. Stir in red pepper and mustard. Refrigerate until ready to assemble burgers. For patties, heat olive oil in a medium fire-proof skillet on grill. Add mushrooms and onion. Cover and grill for 8-10 minutes until onion softens and mushrooms darken. Add garlic, ½ teaspoon salt, and pepper. Cover and grill for 1 minute more. Remove from grill and place in a large bowl. Cool for 5 minutes. Stir in remaining salt, Zinfandel, bread crumbs, oregano, and thyme. Add the ground turkey. Handling the mixture as little as possible, gently mix the turkey into the mixture in bowl. Shape into 6 equal patties to fit the buns. Heat the grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack. Cover and cook, turning once, until cooked through, about 4-5 minutes. During the last two minutes of cooking, top each patty with a slice of cheese. Use melted butter to lightly brush split sides of buns. Place the buns, split sides down, on edge of grill rack to lightly toast. Brush lettuce leaves with salad dressing. Grill for 30-45 seconds per side just until grill marks appear. To assemble burgers, place a grilled lettuce leaf on each bun bottom. Add a cheese-topped patty to each. Divide and spread peach mustard onto each. Add the bun tops. Secure each burger half with a skewer before cutting in half to serve. Makes 6 burgers.