Wild Rice and Cranberry Turkey Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

Hearty wild rice holds up well to frigid Minnesota winters.Cranberry bogs dot the horizon on road trips through the Midwest. This turkey burger pairs wild rice and sweet cranberries with delicate brie to create a delightful burger reflecting local ingredients.


2/3 cup water
¼ teaspoon salt
½ cup uncooked wild rice
2 tablespoons canola oil
1 1/3 pounds ground turkey breast
3 cloves of garlic, chopped
3 teaspoons grill seasoning
6 tablespoons dried cranberries
1 teaspoon poultry seasoning
6 ounces brie
6 whole wheat buns
1-16 oz. can whole berry cranberry sauce


On a charcoal grill over high heat, bring water to boil in a small pan. Add salt and stir in the wild rice and cover, removing from direct heat and simmering for five minutes. Fluff rice with a fork and remove from grill. Drizzle a large bowl with canola oil. Combine ground turkey breast, garlic, grill seasoning, dried cranberries, poultry seasoning and prepared wild rice and form into six equal patties. Grill over high heat for six minutes on the first side. Flip the burgers and after three minutes, place one ounce of brie on the top of each burger and grill for three more minutes. While the burgers are cooking, split the buns and place open-faced over indirect heat for two minutes. Remove the buns and spread a thin layer of cranberry sauce on both halves of each bun. Remove the burgers from the grill and place on the buns.