Summer’s Bounty Turkey Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 1/2# ground turkey
1/2# ground beef chuck
2 tea salt 1 tea pepper
2 cloves garlic
2 C packed basil leaves
1/2 C toasted walnuts
1 c Extra Virgin Olive Oil
1 tea salt 1/2 tea pepper
1/2 c Parmigano Regiano Cheese, grated
3 red peppers
3 c packed baby spinach leaves
3 2" diameter spring onions, cut in half and grilled
6 Ciabatta rolls



To make the burgers combine turkey, beef, 2 tea salt and 1 tea pepper. Mix just to combine. Form into 6 burgers. To make pesto, use small food processor to grate cheese. Then use processor to chop walnuts. Do not overmix walnuts. Add garlic and salt. Pulse to mix. Add basil. Pulse to mix. Drizzle in EVOO while mixing. Add Parm. cheese and pulse to mix. Grill the peppers until charred all around. Place them in a bowl covered in plastic. Allow them to sit for 20 minutes, then peel off the skin and discard seeds. Cut into 1/2 in strips. Grill onions and cut into small rounds. Grill burgers throughout on medium high heat. Lightly grill the ciabatta rolls To assemble burgers place 3 T pesto on each bottom half of roll. Add spinach leaves and place burgers on spinach. Divide pepper strips and onions evenly on top of the 6 burgers. Add 2 T pesto to each the inside tops of rolls and top burgers.