Rani 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.


Apple Cherry Mayonnaise
½ cup heavy cream
½ teaspoon curry powder
1 teaspoon grated lemon rind
½ cup mayonnaise
1 tablespoon apple juice
½ cup finely chopped peeled, cored Golden Delicious apple
1/3 cup finely chopped dried cherries

Carrot Red Pepper Slaw
1 tablespoon peanut oil
1 cup julienne-cut carrots
1 cup sweet red pepper, diced
1 tablespoon sugar
1 teaspoon cinnamon
¼ cup Sutter Home Chardonnay
2 tablespoons apple juice

½ cup lightly salted peanuts
½ cup shallots
2 lbs. ground turkey
½ teaspoon white pepper
1 teaspoon curry powder
¾ teaspoon salt
½ teaspoon garlic powder

Peanut oil for brushing grill

6 quality Kaiser hamburger buns



To make the mayonnaise: place heavy cream, curry powder and lemon rind in a small bowl. Whip until soft peaks form and doubled in volume. Fold in mayonnaise, apple juice, apples and cherries until well-blended. Cover and refrigerate until serving.

Prepare a medium-hot fire in a charcoal grill with a cover (or preheat gas grill).

Heat the oil in a medium nonstick, fireproof skillet on grill. Add the carrot and red pepper. Sauté for 2 minutes. Add sugar and cinnamon. Sauté for 2 minutes. Add Sutter Home Chardonnay and apple juice. Sauté until most of the liquid has evaporated. Set aside and keep warm.

Place peanuts and shallots in food processor fitted with steel blade. Process until well-mixed and peanuts are ground.

In a large bowl, combine peanut mixture, ground turkey, white pepper, curry powder, salt and garlic powder. Mix well, shape into 6 equal patties.

Brush grill rack with peanut oil. Place patties on the rack, cover and grill 4 to 5 minutes, turn the patties and continue cooking until juices run clear.

During the last few minutes of cooking, place the rolls, cut-side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place one patty on bottom of each roll. Divide carrot red pepper slaw evenly among 6 patties. Spread top of each bun with 2 to 3 tablespoons of apple cherry mayonnaise. Place bun tops on burgers.

Serve with remaining mayonnaise.

Yield: 6 burgers