Turkey burgers with Zinfandel Cherry Sauce and Balsamic Glazed onions

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Ingredient List:
For patties
1 ½ lb ground turkey (not ground turkey breast)
½ cup minced shallots
½ cup thyme
1 1/2 tsp salt 2 tsp freshly ground pepper, (1 tsp for patties, 1 tsp for glaze for onions for Zinfandel Cherry Sauce)
Vegetable oil to coat the grill grates
1 cup Sutter Home Zinfandel wine
10 fresh cherries, pitted and cut into 1/8 slices
1/6 cup plus 1 tsp Colavita Balsamic vinegar total; (1 tsp for sauce; 1/6 cup for glaze for onions)
½ tsp cognac
½ tsp freshly grated orange peel for Balsamic glazed onions
1/6 cup Colavita Olive oil
1/6 cup Colavita balsamic vinegar
2 vidalia onions sliced lengthwise into thirds, to create 6 roughly ¼” thick slices for toast:
2 loaves of bakery fresh French bread



Directions: For patties In a large mixing bowl, combine turkey, shallots, thyme, salt and pepper and mix lightly until combined. Lightly combine all ingredients until mixed, but do not overmix. Form six equally sized patties in dimensions that will fit neatly within dimensions of bread, approximately 3-4” in diameter. Set aside while preparing the Zinfandel Cherry Sauce, Balsamic Glazed Onions and toast. for Zinfandel Cherry Sauce Oil the grill grates of a gas grill. Heat the gas grill to medium heat. To a fireproof skillet, combine wine, cherries, 1 tsp balsamic vinegar, cognac and orange peel and cook over medium heat for approximately 8 minutes. Reduce heat to low and cook for another 8 minutes. Remove skillet from direct heat and retain over lowest possible heat and cover. For Balsamic Glazed Onions: To make glaze, combine olive oil, vinegar and pepper in small bowl. Stir to combine. Coat one side of each slice of onion and place glazed side down on a gas grill over medium high heat. Cook for approximately 3 minutes on side then flip to other side. Spoon remaining glaze over onions and cook for another 4 minutes until onions are soft and fully cooked. Remove from grill and keep warm by placing on a plate covered with foil. For toast: Slice loaves lengthwise. Slice end of each loaf. Slice remaining bread into sections large enough to accommodate 3-4” patty and toast cut sides down over medium heat for approximately 1 minute until lightly browned. Set aside. To cook the patties: Brush the grill rack with olive oil. Increase the grill heat to medium high. Place the patties on the rack, cover, and grill until browned on the bottoms, approximately 6 to 7 minutes. Flip the patties over and continue grilling until done, about 8 to 9 minutes longer. Before removing from heat, patties should have an internal temperature of 165 degrees F for optimal safety. To assemble: Place bottom of roll onto place. Place one slice of onion on toast and top with patty. Spoon 1/6 of sauce over each burger. Top with remaining portion of roll and serve immediately. Makes 6 burgers