The Stuffed Pilgrim burger, with Cape Cod cranberry spread and grilled summer squash and sweet potatoes

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 2/3 c. water
1/4 c. butter
1/2 c. diced sweet onion
6 oz. cornbread stuffing mix
1 tsp. grated orange rind
1/2 c. whole berry cranberry sauce
8 oz. whipped cream cheese
1 1/2 lb. ground chuck
1/2 lb. ground turkey
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. Pinot Grigio wine
1/2 c. olive oil
2 medium yellow summer squash
1 medium sweet potato
1/2 tsp.salt (already listed)
1/8 tsp. pepper (already listed)
cornmeal topped kaiser rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium high. To make the stuffing, combine the water and butter in a medium saucepan and bring to boil. Add diced sweet onion and contents of stuffing mix; cover. Remove from heat. Let it stand for 5 minutes then spread onto cooling plate until needed. To make the cranberry spread, combine the orange rind, cranbery sauce and whipped cream cheese in a food processor and process to a paste. Set aside. To make the patties, combine the ground chuck, turkey, salt, black pepper, and Pinot Grigio wine. Handle the meat as little as possible until all ingredients are mixed. Divide the patty mix into 6 equal portions and flatten into disks. Lift the center of each patty in preparation for a stuffing ball. To prepare the summer squash and sweet potato, slice the summer squash in 1/2 in. slices. Peel the sweet potato and slice in 1/4 in. slices. Place in plastic bag with 1/4 c. olive oil, 1/2 tsp. salt and 1/8 tsp. ground black pepper. Seal bag and mix.