Tangy Peach Turkey Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

The desire to make a tasty turkey burger.


Turkey Patty:

3.5 lbs ground turkey (93% lean)

2 tbs minced garlic

1/4 cup finely chopped shallots

2 tbs fresh chopped parsley

1 tbs dried Herb’s de Provence (Basil, marjoram, savory, thyme,

lavender and rosemary)

1 1/2 tbs rice wine vinegar (seasoned)

1/2 tbs yellow mustard

1 tbs ketchup

3 tbs of skim milk

Tangy Peach Sauce:

2 cup water

2 tsp apple cider vinegar

1/2 cup brown sugar

2 cups chopped peaches (preferably fresh but, frozen unthawed will work)

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp of salt


6 potato buns (Martin’s Famous Sandwich Potato Rolls)

6 Butter head lettuce leaves (washed & dried)

6 wedges of creamy Swiss cheese (Laughing Cow)


For turkey patties:

In a large mixing bowl thoroughly mix together ground turkey, garlic,

shallots, parsley, herbs de Provence, rice wine vinegar, mustard,

ketchup and milk. Divide mixture in to 6 equal portions. Using a 3/4

measuring cup will work to form patties. Set patties aside.

In a heavy sauce pan on med high heat warm cumin and mustard seeds for

3-5 minutes. Then add water, apple cider vinegar, brown sugar, peaches

& salt. Stir until sugar dissolves. Simmer of 10 minutes then reduce

heat to low and simmer for 15 minutes. Sauce should reduce by half.

Keep warm.

Cook turkey patties over med high to high heat for 20 mins, 10 mins

each side until internal temp is165 degrees Fahrenheit.

Burger construction:

Place buns on grill face down for 3 minutes to slightly toast and warm. Remove buns from grill. Add 1 leaf of lettuce to bottom bun, place a turkey patty on top of lettuce, spread a wedge of cheese on top bun, add tablespoon of tangy peach sauce on turkey patty add top bun. Assemble the other burgers … Enjoy!