Tuscan Sun Turkey Cheese Burger with Lemon-Caper Pesto

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.


1 small clove garlic
1/4 cup non-pareil capers, drained
1/4 cup packed fresh basil leaves
2 tablespoons golden raisins
1 teaspoon grated lemon zest
2 teaspoons lemon juice
2 teaspoons Sutter Home Chardonnay
1/8 teaspoon freshly ground black pepper
3 tablespoons Colavita Extra Virgin Olive Oil
2 pounds ground white meat turkey
6 ounces crumbled gorgonzola cheese
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
oil for greasing grill rack
6 seeded Italian bread rolls, split
fresh baby arugala leaves thinly sliced
vine-ripen tomato



Heat covered gas grill to high. With food processor running drop garlic clove through the feed tube. Stop machine. Add capers, basil, raisins, lemon zest, juice, wine and pepper; pulse until finely chopped scraping down sides as needed. With machine running, add olive oil processing until mixture is smooth. Cover lemon-caper pesto; set aside. In large bowl, gently mix turkey, cheese, rosemary, salt and pepper. Dampen hands with cool water. With damp hands shape turkey mixture into 6 patties about 3/4-inch thick. Place patties on greased grill rack. Reduce grill heat to medium. Cover and grill patties for 4 to 5 minutes. Turn patties and continue cooking another 4 to 5 minutes or until fully cooked. Toast rolls on outer edges of grill during last few minutes of cooking time. Spread toasted rolls with lemon-caper pesto. Layer with arugala, tomato and burgers. Serves 6.