Thanksgiving Turkey Burgers

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.


2 large celery stalks, diced
1 small onion, diced
1 tsp. vegetable oil
1 tbs. poultry seasoning
1/2 stick of unsalted butter
1 tbs. of ground sage
3 tbs. Sutter Home Chardonnay
2 lbs. ground turkey
2 eggs, beaten
Salt and pepper
1 10oz can cranberry sauce with whole cranberries
¼ cup chopped fresh sage
6 French style hamburger buns



1. Mix together celery, onion, vegetable oil, poultry seasoning, butter, ground sage, and chardonnay in tin foil, wrap edges to form a packet. Place on grill over medium low heat, turning over once, for about 10 minutes, or until vegetables become slightly softened. Once cooked, remove from heat, open pouch and allow to cool until able to be handled. 2. In a separate bowl, combine ground turkey, eggs, ½ teaspoon salt and pepper each, and celery onion mixture. Fold ingredients into meat using hands, then form burgers into six equal patties. 3. Grill burgers over medium heat for 6 minutes, flip burgers and cook for 6 more minutes. When burgers are done, remove them from the heat, and allow them to rest for 5 minutes under a loose tent of foil to keep them warm. While they are resting, place buns on grill and warm for about 3-4 minutes, or until hot. Remove buns from heat and place burgers on bottom half of the bun. Spread the top half of the bun with a generous amount of cranberry sauce. Sprinkle burger with chopped fresh sage and set bun tops in place. Enjoy!