Yorktown Savory Stuffed Turkey Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


For filling:
1 tbsp. extra virgin olive oil
2 tbsp. butter
2 large sage leaves
1 cup quartered small white button mushrooms
1/3 cup Pinot Grigio
salt and pepper
For Burgers:
1 lb. ground turkey (93/7 fat content)
1/3 cup diced fire roasted red peppers
2 tbsp. dijon mustard
1 tbsp. chopped fresh sage
1/2 tbsp. chopped flat leaf parsley
1/4 tsp. fresh thyme
1 tsp. sea salt
1/2 tsp. fresh ground black pepper
6 thin slices Asiago cheese
6 soft Kaiser rolls



In a small stainless steel saute pan, put olive oil and butter. Place on a charcoal grill that has been lit and let the charcoal burn until grey (about 10 minutes). As soon as butter melts, add sage leaves that have been bruised with the back of your knife. Cook 2 minutes, then add mushrooms. Cook 3 minutes, add a pinch of salt and 3 grinds of pepper. Stir and cook one minute and then add the wine. Allow to simmer 2-3 minutes then remove from heat and set aside. Discard cooked sage leaves.
Place all ingredients for burgers in mixing bowl and combine with hands. Dividing meat into 6 parts, form pattie leaving a small amount of meat out. Cup your hand and place 1/6 of the mushrooms in center of burger. Place small amount of meat you left out over the mushrooms, and shape the pattie into round. Repeat with other 5 portions, reserving mushroom cooking liquid. Place patties on grill. Cook 7 minutes on the first side, flip. Pour mushroom cooking liquid over burgers, then place cheese slice on each. Cook about 3 more minutes, remove from grill. Slice and spread open rolls, toast lightly on grill. Remove to plate, put a burger on each. Serve and enjoy hot.