Tasty Thai 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.


1/2 cup Sour Cream
2 tablespoons finely chopped cilantro
1 tablespoon freshly squeezed lime juice
1/4 cup Sutter Home Sauvignon Blanc
2 tablespoons Honey
2 tablespoons freshly squeezed lime juice
1 tablespoon Chili Paste
1 teaspoon Soy Sauce
1 1/2 lbs ground turkey breast
2 tablespoons Thai green curry paste
2 tablespoons finely chopped green onion
1 tablespoon freshly grated ginger
2 cloves minced garlic
1 teaspoon kosher salt
Vegetable oil for brushing on grill rack
6 sesame buns, split
12 leaves savoy cabbage



Directions Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. To make the sour cream spread, combine all ingredients in a bowl and mix well. Cover and refrigerate until serving. To make the glaze, combine all ingredients in a bowl and whisk well. Cover and refrigerate until serving. To make the patties, add all ingredients in a bowl. Mix well, while handling as little as possible. Divide into 6 equal portions and form into patties. When the grill is ready, brush the rack with vegetable oil. Place patties on rack directly over heat. Cook patties for 3 minutes and browned on the bottom. Turn the patties over, brush with glaze and cook 3 minutes and browned. Continue to cook, while flipping ang glazing patties for a total cooking time of 10 minutes and internal temperature is 165 degrees. During last few minutes of cooking, place the buns cut side down on grill to toast. To assemble burgers, spread each bun bottom with an equal amount of sour cream spread, 1 patty, and 2 leaves of cabbage. Add the bun tops and serve. Makes 6 burgers