Rockin’ Raspberry Chipotle & Gorgonzola Burgers With Warm Pancetta & Onions

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.


2 pounds ground turkey
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 cup dried cranberries
1 cup crumbled gorgonzola cheese
2 tablespoons of vegetable oil (for grill rack & pancetta)
5 ounces of thinly sliced pancetta
2 cups diced onions
1 tablespoon butter
6 large poppy seed Kaiser rolls, split
1/2 cup roasted raspberry chipotle sauce
12 teaspoons Dijon mustard
2 cups baby spinach leaves, loosely packed



Place a large (12 inch) cast iron or fire-proof skillet in center of gas grill. Close lid and preheat grill to high, allowing heat to reach between 500 and 600 degrees. Meanwhile, stir together ground turkey, garlic salt, onion powder, black pepper, dried cranberries and Gorgonzola cheese. Divide into 6 equal portions and shape into patties the same diameter as Kaiser rolls; set aside. Toss pancetta with 1 teaspoon of the oil, breaking it up slightly. Open grill and place broken pancetta in hot skillet. Grill for 2-3 minutes, stirring often with a spatula, until slightly crispy around edges. Using spatula, scoop pancetta out of the skillet and place on a plate. Add onions and butter to skillet and cook for 5 minutes or until onions are brown and very tender. Carefully remove hot skillet from grill rack and set on a hot pad nearby. Add pancetta to skillet with to onions and keep handy. Close grill and allow heat to return to high. When grill is very hot (between 500 and 600 degrees), open grill and brush rack generously with oil; Place turkey patties on rack and adjust grill settings so that burgers cook at a steady 400 degrees for 12 minute or until done. Turn burgers halfway through. During last 2 minutes of burger cooking, place rolls split side down on grill rack and cook alongside turkey burgers. Remove toasted rolls and turkey burgers from grill and set on a platter. Place pan with onions and pancetta on grill, close cover, and let warm for about 30 seconds. Spread Dijon mustard evenly over top and bottom of warm rolls. Top each bun-bottom with about 1/3 cup of baby spinach leaves, a turkey patty, a generous spoonful of warm onion/pancetta mixture and a generous tablespoon of raspberry sauce. Cap with top bun. Makes 6 burgers