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 large onion.
6 ribs celery.
1 – 9 ounce package fresh mushrooms.
2 medium carrots.
1 pound ground chicken.
1/2 pound ground turkey.
2 large eggs.
1 teaspoon salt.
1 teaspoon ground pepper.
1 teaspoon garlic powder.
1/8 cup olive oil.
1/2 cup barbecue sauce.
1 large tomato.
1 green pepper.
1/2 head lettuce.
12 slices rye bread with caraway seeds.



In a blender, puree the onion and 2 ribs of celery. Set aside. Finely chop the remaining 4 ribs of celery and the mushrooms. Set aside. Finely grate the carrots. Put the pureed onion and celery, chopped celery, grated carrots, ground chicken, ground turkey, eggs, salt, pepper, and garlic powder into a large bowl and mix together well with a large wooden spoon. Divide the mixture and shape into six equally sized burger patties. Brush the top of a pre-heated barbecue grill or a gas grill on medium heat with olive oil. Place the patties on the grill top and grill until thoroughly cooked, about 30 minutes, turning them over every 5 minutes. While the patties are cooking on the grill, remove the top and bottom from the tomato and slice into 6 equally sized slices. Remove the top and bottom and clean out the seeds from the green pepper and slice into 12 equally sized rings. Break up the half head of lettuce into leafs of lettuce. Spread out 6 slices of rye bread on a clean table top. Put 2 large leafs of lettuce on each slice of bread. On the grill, brush the cooking burger patties on both sides with equal amounts of barbecue sauce for the final 5 minutes of grilling. Remove the grilled patties from the grill top and place one patty on a lettuce covered slice of bread. Cover each patty with a slice of tomato and 2 green pepper rings. Cover with the remaining lettuce leaves and then top each burger with a slice of rye bread.