Tuscan Turkey Burgers with Cranberry 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.

I love cooking with fresh herbs from my garden. I also enjoy recipes that are easy, but have interesting flavor combinations.The ground turkey is lean and gets its moist “fat” from the feta cheese. I did a cranberry pesto because Turkey and cranberries just seem to belong together! This burger tastes as good as it looks.


1 1/2 pounds ground turkey
1 Tablespoon chopped fresh sage
1 Tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 egg
1 cup finely diced sweet onion
2/3 cup finely diced celery
1 cup shredded carrot
1 1/2 teaspoon seasoned salt
1 teaspoon ground black pepper
1 cup panko bread crumbs
1 cup crumbled feta cheese
cooking spray
1 cup fresh cranberries (or frozen, thawed)
3 cloves garlic
1/4 cup fresh basil (tightly packed)
2 Tablesppons seedless raspberry jam
1/4 cup pine nuts
1/4 cup olive oil
1/3 cup shredded Parmigiano Reggiano cheese
6 Kaiser rolls with sesame seeds on top
6 slices fresh tomato (large tomato)
6 butter lettuce leaves


In bowl combine turkey, sage, parsley, thyme, rosemary, egg, onion, celery, carrot, salt, pepper, panko crumbs, and feta cheese. Shape into six patties.
In blender put cranberries, garlic, basil, raspberry jam, pine nuts, olive oil and parmigiano reggiano cheese. Pulse until blended and smooth.
Spray grill with cooking spray, turn gas to medium and preheat grill for 3 minutes. Put on burgers and cook for 4 minutes, then turn and cook additional 4 1/2 minutes. Place split Kaiser rolls on grill to toast the last minutes of cooking burgers.
Spread cranberry pesto on both cut sides of Kaiser roll, (use all the pesto) place burger on one half of roll, top with tomato slice and lettuce leaf, put remaing half of roll on top and serve.