Tender Turkey Burgers crowned with Grilled Fennel Fig Slaw

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.


1 ½ lb. (24 oz) fresh ground turkey breast
1 ½ teaspoons sea salt
½ teaspoon white pepper
½ lb (8oz) fresh bulk pork sausage
1 medium size granny smith apple
½ teaspoon fresh lemon juice
1 large or 2 small fennel bulbs
1 large or 2 small leeks
¼ cup Colavita Extra Virgin Olive Oil
6 slices thick sliced hickory smoked bacon
1/2 cup fig preserves, room temperature
1 tablespoon apple cider vinegar ½ teaspoon white pepper
12 oz. goat cheese
6 onion poppy seed rolls, spilt
3 tablespoons Grey Poupon Dijon mustard



Pre-heat a gas grill to medium high heat and close lid. Break the ground turkey breast apart into a medium mixing bowl and sprinkle with one and one-half teaspoons of sea salt and white pepper; gently mix to combine. Add sausage to the turkey by pinching off meat into one-inch pieces. Peel and core the granny smith apple. Grate the apple into the mixing bowl using the medium holes of a box grater. Drizzle lemon juice over grated apples and toss to coat. Using your fingers, mix the turkey, sausage and apple together until thoroughly combined. Shape the turkey mixture into six patties measuring about four inches wide and one-half inch thick. Cover and let stand at room temperature for fifteen minutes. Trim and discard the stalk, fronds and root end from the fennel bulb(s) and slice lengthwise into one-quarter inch slices; set aside. Cut and discard the green leaves and root end from the leek(s) and cut in half lengthwise; set aside. Prepare the grill by brushing one tablespoon olive oil over the grates. Brush olive oil over both sides of the fennel and leek and sprinkle with remaining one-half teaspoon of sea salt. Place the fennel and leek on the grill over direct heat, cut sides down, cover loosely with foil and grill for three minutes. Remove foil, turn fennel and leek, and grill an additional three minutes, until crisp tender. Remove the fennel and leek from the grill onto a cutting board. Using a sharp knife, cut the fennel lengthwise into thin strips. Place the fennel into a medium bowl and toss to separate. Slice the leek across into thin strips, add to fennel and toss to separate. In a small bowl stir together fig preserves, apple cider vinegar and white pepper until smooth. Pour fig sauce over fennel and leek mixture and gently toss until well coated. Cover and set aside. Lay bacon strips over indirect heat, close grill lid and grill about two to three minutes per side, turning once, until crisp. Remove bacon from grill, break each strip in half and set aside. Brush turkey burgers with remaining olive oil and place over direct heat. Grill uncovered about six to eight minutes per side, turning once, until the internal temperature reads 165 degrees on an instant read thermometer. For the remaining two minutes of grill time, top each turkey burger with two ounces of goat cheese. Open each onion poppy seed roll and place cut side down over indirect heat. Close the grill lid and allow the cheese to soften and rolls to toast. Open the grill lid and remove the turkey burgers and rolls. To assemble burgers: spread one and one-half teaspoon of Dijon mustard on the bottom bun. Place the turkey burger on the mustard. Lay two pieces of bacon over the soft cheese. Top the bacon with one-quarter cup of fennel fig slaw. Crown the turkey burger with the top bun and serve immediately.