Toulouse Turkey Brie Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Cranberry Mélange
½ cup mayonnaise
2 tablespoons whole-berry cranberry sauce
1 ½ pounds of ground turkey
4 ounces brie, cut into small chunks
¼ cup Italian bread crumbs
¼ cup slivered almonds
2 tablespoons Cabernet Sauvignon
1 ½ teaspoon kosher salt
1 teaspoon poultry seasoning
6 French bread buns, sliced horizontally
6 slices fresh mozzarella cheese
6 thin slices of raw sweet onion
8 ounces watercress
Vegetable oil, for brushing on the grill rack



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the topping mélange, combine the mayonnaise and cranberry sauce in a small bowl. Mix. Refrigerate until ready to use. To make the patties, combine the ground turkey, brie, bread crumbs, almonds, Cabernet Sauvignon, salt, and poultry seasoning, in a large bowl. Handling the meat as little as possible to avoid compacting it, mix until combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the French bread sections. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook. Turning once, until done to preference, approximately 10 minutes on each side until the internal temperature reads 165 degrees F. During the last few minutes of cooking, place the mozzarella cheese onto the burgers and let it cook for 1 minute longer. Place the bread, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread 2 tablespoons of the cranberry mélange on each bottom of the French bread bun, following with a slice of onion and 2 ounces of watercress per burger. Add top piece of French bread bun and serve. Makes 6 burgers