The Pyramid Burger–Six Food Groups in a Bun

Ingredients

2 tablespoons unsalted butter + 3 tablespoons for buns
1 1/4 cups chopped onion
1 carrot, shredded
1 stalk celery, chopped
1/4 cup + 1 tablespoon Sutter Home Chardonnay
1 Granny Smith apple, cut in 1" julienne
1/3 cup dried cherries, cut in half
1/3 cup sliced natural almonds
1/4 cup raspberry vinaigrette dressing
1 1/4 lb. fresh ground turkey, 93% lean
1/2 lb. fresh ground mild pork sausage
1 teaspoon sea salt
Freshly ground black pepper to taste, about 1/4 to 1/2 teaspoon Vegetable oil for grill
6 slices Provolone cheese
6 large Kaiser or Italian hamburger buns
Leaf lettuce leaves

Instructions

Heat grill to medium high heat. Melt 2 tablespoons butter in saucepan on top of grill and add 1 cup chopped onion, the carrot and the celery. Add 1/4 cup Sutter Home Chardonnay. Cook until onion is translucent and the wine has cooked down, about 5 minutes. Remove from grill and cool. In a small bowl, combine remaining 1/4 cup onion with apple, cherries and almonds. Mix 1 tablespoon Sutter Home Chardonnay with raspberry vinaigrette and add to appple mixture. Set aside. Mix turkey and sausage until combined, mixing as little as possible. Add cooled, cooked onion, carrot and celery mixture. Add salt and pepper; form into 6 patties about 1/2" thick. Cook patties about 20 minutes on grill that has been heated to medium high and brushed with vegetable oil. Remove burgers from grill to cookie sheet. Working quickly, top each burger with a generous scoop of apple cherry almond chutney (about 1/4 cup) and then a slice of Provolone. Return burgers to grill. Place buttered buns along edge of grill to toast. Close top of grill and heat about 1-2 minutes until cheese melts down over apple mixture and buns are lightly toasted. Place a lettuce leaf on the bottom half of bun with burger/chutney/cheese patty on top and follow with another lettuce leaf and top of bun. Serve immediately.