Turkey Bacon Burgers with Smoked Gouda and Cranberry Dressing

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Cranberry Dressing:
3 Tbsp plain yogurt
3 Tbsp jellied cranberry sauce
1+1/2 lbs. ground turkey breast
1 cup quick-cooking oatmeal
1 teaspoon tarragon
1 teaspoon dried rosemary
2 teaspoons poultry seasoning
1+1/2 tsp salt
1 teaspoon pepper
1 medium Vidalia, Texas Sweet or other type sweet onion, chopped 2 garlic cloves, pressed
3 Tablespoons Sutter Home White Merlot
7 slices raw bacon, coarsely cut with kitchen shears
Vegetable oil for brushing the grill rack
6 Multi-grain rolls, split
6 slices smoked Gouda cheese, each slice 1/4 inch thick
Fresh baby spinach



²Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. ²To make cranberry dressing, combine the yogurt and cranberry sauce in a small bowl. Stir to blend well and set aside. ²To make the patties, combine the turkey, oatmeal, tarragon, rosemary, poultry seasoning, salt, pepper, onion, garlic, wine and bacon in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls. ²When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until the juices run clear, about 5 minutes on each side. During the last few minutes of cooking, place the rolls on the outer edges of the rack, cut side down, to toast lightly. During the last minute of cooking, place a cheese slice on top of each patty to melt. ²To assemble the burgers, spread 1 tablespoon of the cranberry dressing on the cut side of the roll tops. On each roll bottom, place a patty and top with spinach. Add the roll tops and serve. Makes 6 burgers