Wine Varietal: Chardonnay
Jalapenos simmered in a apricot sauce gives this hot/sweet burger southwest flair. The sauce delivers some heat while the cream cheese spread balances the heat and the fruit perfectly.
1 brick (8 oz.) cream cheese, softened
2 tsp. finely minced shallot
3 T. finely chopped mint
2 lbs. Ground turkey, not ultra-lean
1 medium red onion, minced
2 cloves garlic, crushed through press
1 tsp. Chili powder
1 tsp. salt
2 T. Dijon mustard
1 T. extra virgin olive oil
1 seeded and diced jalapeno pepper
1-1/2 c. apricot jam
2 T. dijon mustard
1/4 c. white wine vinegar
2 T. extra virgin olive oil
2 medium sweet yellow onions, thinly sliced
1/2 tsp. salt
4 T. balsamic vinegar
6 leaves green leaf lettuce
6 Kaiser rolls
For cream cheese spread, combine cream cheese, shallots, and mint in mini food processor and pulse just enough to incorporate all ingredients. Do not puree. Set aside in refrigerator while burgers cook.
To make burgers, combine turkey, red onion, garlic, Dijon mustard, chili powder, and salt. Mix until all ingredients are well incorporated into the meat. Form into 6 patties, roughly 4-5 inches in diameter. Refrigerate while other toppings are being prepared.
Heat grill to medium. Place a medium saute pan directly onto grill and heat 1 T. olive oil. Add jalapenos and saute until they begin to soften, about a minute. Whisk in jam, Dijon, and white wine vinegar. Cook over medium heat until it reaches a brisk simmer, stirring occasionally. Reduce heat and simmer until sauce reduces back down and thickens to the consistency of the original jam (10-15 minutes). Once reduced to desired thickness, set aside 1/2 cup of the glaze to baste burgers while grilling. Cover remainder of sauce and set aside.
Heat grill to medium high. Place 10-inch skillet directly onto grill and heat. Add oil and sliced yellow onions and saute until soft, about 5 minutes. Add salt and saute for a minute more, to draw some of the liquid from the onions. Add balsamic vinegar to onions and stir to combine, lower heat and simmer onions until fully carmelized, 8-10 minutes. Keep a close watch on onions and stir often so that they do not burn. When onions are soft and carmelized, cover pan and set aside.
Oil grill grates with some canola or vegetable oil and add turkey burgers. Grill until cooked through, glazing burgers with the 1/2 cup reserved apricot sauce as you go. During the last few minutes of cooking, brush cut sides of buns with olive oil and toast lightly on grill.
To assemble burgers, spread cream cheese mixture evenly on both top and bottom buns. Place a leaf of lettuce on bottom bun, add burger, a generous dollop of apricot-jalapeno sauce, then top with the carmelized onions and serve.