Tom the Stuffed Turkey Burger

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.


Ingredients Cranberry Mayo
½ cup mayonnaise
½ cup whole-berry cranberry sauce
2 tablespoons Dijon mustard
½ cup stuffing mix
¼ cup water
½ tablespoon butter
1 tablespoon chopped dried cranberries
1 tablespoon chopped walnuts
1 ½ pounds ground turkey
2 tablespoons red onion
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1-teaspoon salt ½ teaspoon pepper



Directions Preheat gas grill to medium-high heat. To make the cranberry mayonnaise, combine mayonnaise, cranberry sauce and Dijon mustard. Refrigerate until burgers are done. To make the patties, combine stuffing mix, water and butter in small, heavy fireproof saucepan. Place on grill rack and cook until butter is melted. Add cranberries and walnuts. Set stuffing aside. Combine ground turkey, onion, sage, rosemary, thyme, salt and pepper. Without over mixing, mix meat well. Divide mixture into 12 equal portions and form into patties. Top 6 patties with equal amounts of stuffing and place another patty on top and press together. When grill is preheated, brush with oil to prevent sticking. Place patties on the grill, cover and cook turning after 5-6 minutes. Be sure internal temperature is 165 degrees before serving. During the final few minutes of cooking, brush focaccia bread with olive oil and place cut side down on grill to lightly toast. To assemble burgers, spread focaccia bottoms and tops with cranberry mayonnaise. Place burger on bottom focaccia. Place top focaccia top on burger and serve. Makes 6 burgers.