Smoked Turkey Burgers With Nutty Fruity Blues Brudder Aoili

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.

We love walnuts, mandarin oranges, blue cheese and smoked turkey, it’s a marriage made in heaven. Add some aoili to the picture, and it makes the perfect burger.


Burger part:
3 slices pepper bacon, fried crisp, reserve 1 tablepoon fat
1 1/2 pounds smoked ground turkey
1/3 cup shallots, chopped fine
1 packet Ranch Dip Mix
1/2 teaspoon each kosher salt and freshly ground black pepper.

Nutty Fruity Blues Brudder Aoili part:
2 egg yolks
1 1/2 cups ollive oil. use the good stuff
1 tablespoons champagne vinegar
1/2 teaspoon Kosher salt
2 teaspoons crushed garlic
1/2 cup crumbled Maytag Blue Cheese
1/4 cup toasted walnuts
11 ounces mandarin oranges, drained well

6 Seeded Onion kaiser rolls

2 cups baby arugula mixed with 1 cup baby spinach
6 slices red onion
6 slices heirloom tomatoes


In a flame proof skillet, over med high heat, fry the pepper bacon til crisp, reserving 1 tablespoon fat.
In a large bowl combine all burger ingredients using the 1 tablespoons bacon fat too.
Form into 6 burgers.
Wipe out skillet with paper towels and toast the walnuts on med high heat until fragrant, set aside.
Next make the Nutty Fruity Blues Brudder Aoili by putting 1 egg yolk in a food processor, proocess til thickens, then start adding olive oil a drop at a time.
When almost all oil in incorporated, add the second egg yolk then vinegar and salt.
Stir in the garlic, blue cheese, walnuts, and oranges.
Split the rolls in half lengthwise.
Grill burgers over med high heat until they register 180º internally.
The last 5 minutes of cooking, toast the cut sides of the buns.
Put one turkey burger on the bottom bun, spoon in a tablespoon or 2 of alioi, 1/4 cup arugula mix, slice of onion, and slice of tomato