White Merlot Turkey Burgers with Ground Cherry Mustard, Honeyed Cippolini Onions and Huntsman Cheese

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.

Asheville, North Carolina is a place where health and alternative thinking is a way of life.The White Merlot Turkey Burger is a healthful way to enjoy great grilling and a fantastic alternative meal with your family.


2 Bottles Sutter Home White Merlot
1 bottle 100% Black Cherry Juice (such as Knudson’s Black Cherry Juice)
2 lbs Cippolini Onions
1/4 cup honey
1/4 cup High quality white wine vinegar
1/2 cup dried cherries
1/4 cup Stone Ground Mustard
1 lb shredded Hunstman Cheese
1lb ground white turkey meat
1 lb ground dark turkey meat
1 lb container mixed baby romaine lettuce
6 foccacia buns (rolls)
1/2 cup Olive oil
Your favorite mayonnaise


Heat Grill to high heat.

Mix one bottle Sutter Home White Merlot and 1 1/2 cups Black Cherry Juice into a 12 inch cast iron skillet that has been placed on the grill. Allow the liquid to reduce to approximately 1 cup (for approximately 20 minutes). Pour into a small bowl and set aside to cool.

While wine is reducing, peel and slice the 2 lbs of Cippolini Onions. Mix 1/3 cup honey and 1/4 cup white wine vinegar into a medium bowl. Add onions to bowl with honey vinegar mixture and salt and pepper to taste. Add the onions and all liquids into a medium cast iron skillet on the grill at high heat and cook until caramelized (approximately 20 minutes), stirring frequently. Place into a small bowl and set aside to cool.

Place the 1/2 cup dried cherries and one cup of white merlot into a small cast iron sauce pan and simmer until liquid is gone. Place the cherries and 1/4 cup stone ground mustard into a small food processor and combine.

Place 1lb ground white turkey, 1 lb ground dark turkey, ½ lb shredded Huntsman Cheese, 2 tablespoons wine reduction into a large mixing bowl. Gently mix and salt and pepper to taste. Divide the mixture 6, 1/3 lb patties.

Grill the burgers on a medium low heat and baste with the wine reduction. Turn and baste the burgers frequently until well done or until a thermometer placed into a burger reads 170 degrees. As the burgers are completed evenly divide the rest of the cheese and place on top of the burgers, cover the grill to melt.

Slice the Foccacia buns, baste them with olive oil and place on the grill to toast. To plate, place the bottom of the bun on the plate, spread mayonnaise on it and place a small amount of the baby greens on top. Place a burger patty down, add 2-3 tablespoons of caramelized onions down and a dollop of the cherry mustard. Place the top of the bun against the side of the burger, upright like a clam shell.