T T &T (Texas Toast & Turkey)

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Corn Veggie topping:
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
 1/2 teaspoon white pepper
1 teaspoon dried oregno leaves
1 teaspoon cumin
1 cup frozen corn cooked and cooled
1/2 cup diced green onion
 1/2 cup diced red pepper
Turkey Burgers:
2 lbs ground turkey = six 1/3lb. patties
12 teaspoons jerk seasoning salt to taste
vegtable oil for brushing grill racks
12 slices smoked gouda cheese
12 slices forzen Garlic Texas Toast
1/2 cup mayonnaise
1/2 cup Dijon Style mustard
red leaf lettuce



To prepare corn/veggie topping: mix together all seasonings and combine with corn, green onion and red pepper. Marinante at least one hour. Can be made up to one day ahead of time and refrigerated. Form 2 lb. of ground turkey into six 1/3 lb. patties Rub both sides of each turkey patty with 1 teaspoon of jerk seasoning per side. salt to taste. Heat Grill to medium hot and brush racks with vegetable oil when ready. Cook turkey burgers until well done approximately 5 minutes per side. Keeping covered and turning once. Meanshile in small bowl combine 1/2 cup of mayonnaise with 1/2 cup Dijon Style mustard. When almost done, top each patty with two slices of Smoked Gouda cheese to melt. When you place the cheese on the patties, Place 12 pieces of frozen Texas Toast on the grill for approximately 1-2 minutes per side being careful not to burn. Remove from the grill. To assemble the bugers: Spread 6 pieces of Texas Toast with mayo/mustard mixture dividing it evenly. Top with 1 or 2 pieces of red leaf lettuce. Place turkey burger on top of lettuce. Using slotted spoon,place 1/3 cup of Corn/Veggie mixture on top of cheese on each burger. Cover with second piece of Texas Toast to form sandwich.