Turkey Sausage Burger with Peach Noir Melba
2 cups fresh blackberries
1/4 cup plus 1 tablespoon Sutter Home Pinot Noir wine, divided
1/4 cup currant jelly
2 tablespoons cold unsalted butter
1/4 teaspoon cornstarch
1/4 teaspoon salt
1 pound ground turkey
1 pound bulk pork sausage
1 tablespoon fresh chopped sage
1 teaspoon salt
1/2 teaspoon ground black pepper
Colavita olive oil to brush grill rack
3 ripe peaches
3 tablespoons Colavita Extra Virgin Olive oil
3 tablespoons honey
6 Kaiser rolls, split
1 tablespoon Colavita Balsamic Vinegar
2 tablespoons Colavita Extra Virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups young spinach leaves
Preheat gas grill on high.
In a fire-proof frying pan combine blackberries, 1/4 cup Pinot Noir and currant jelly. Place pan on grill and cook until berries are soft, about 5 minutes. Remove from heat and press through a sieve. Discard seeds and return liquid to pan. Cook until liquid is reduced to 1 cup, about 3-5 minutes. Whisk in cold butter until melted. Combine 1 tablespoon Pinot Noir with cornstarch. Add to sauce and cook for 1 minute. Season with salt and remove from grill. Set aside.
For patty, combine ground turkey, pork sausage, sage, salt and pepper. Form into 6 patties to fit the buns. Brush grill rack with oil. Grill patties on medium high until done, about 4-6 minutes per side.
Meanwhile cut peaches in halves and remove pit. Cut off the rounded side of the peach so the fruit lays flat. Brush with olive oil and honey. Place on grill and cook 3-4 minutes per side. When done, remove skin from peach and discard.
Heat split buns on grill for a few seconds.
Combine balsamic vinegar, oil, salt and pepper to make the dressing. Toss with spinach leaves.
To assemble burgers, place some spinach leaves on the bottom roll halves. Add patties, a small amount of sauce, peaches and some more sauce. Cover with top roll halves.