Peachy Tom Turkey Burgers

Pairs well with:

White Zinfandel

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


Peach Cheese Spread:
3 tablespoons peach preserves
1 tablespoon capers
2/3 cup garlic-flavored soft cheese spread
1 (20 oz.) package ground turkey
1/2 cup fine crumbs made from approx.
4 oz. of sourdough pretzels
2 tablespoons water
2 tablespoons chopped mild pickled peppers
1 teaspoon Grey Poupon mustard
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly-ground pepper
Vegetable oil, for brushing the grill rack
2 large, ripe peaches, sliced into 10 wedges each, pits removed
12 slices thick-sliced (Texas) toast
6 lettuce leaves, washed



To make the peach cheese spread, combine the peach preserves, capers, and cheese spread. Mix well and refrigerate until serving. To make the patties, combine the turkey, pretzel crumbs, water, peppers, Grey Poupon mustard, brown sugar, salt, and pepper in a medium-sized bowl and mix well to combine. Divide and form into 6 burgers, each about 1/2 inch thick and 4 inches square. Refrigerate until time to cook. Heat grill to medium heat. When grill is ready, brush rack with the vegetable oil. Place burgers and peach wedges on grill rack and cover. Cook for 5 minutes. Turn patties and peach wedges at the same time and cook, covered, for another 5-6 minutes, or until burgers are cooked through and no longer pink in the center. In the last minute of cooking, reheat the toasted bread on the edges of the grill. To assemble the burgers generously top 6 of the bread slices with the peach cheese spread and add a piece of lettuce. Add a cooked burger to each and cover with 3-4 slices each of hot peach wedges. Top with remaining bread.