Wine Varietal: Chardonnay
Growing up in Vermont I have memories of pure Vermont maple syrup, apple picking at an orchard on a crisp fall day and an abundance of excellent, made in Vermont cheeses. Now that I have lived away for several years I miss all of those things. This burger was a way for me to combine some of my favorite Vermont flavors – specifically maple syrup which is often what people think of when they hear ‘Vermont.’
½ cup unsalted butter softened
¼ cup pure Vermont maple syrup
Pinch of salt
2lbs ground turkey
1 shallot finely diced
2 tablespoons Vermont maple sugar pepper
¼ cup grated granny smith apple
2 tablespoon pure Vermont maple syrup
1 teaspoon salt
1 garlic clove minced
MAPLE MUSTARD SAUCE
3 ounces pure Vermont maple syrup
¼ cup Sutter Home Chardonnay
2 tablespoons Dijon mustard
1 tablespoon butter
12 thin slices of Cabot sharp cheddar cheese
12 thin slices of granny smith apple
½ cup tablespoons mayonnaise
12 slices of fresh sourdough bread or rolls
4 tablespoons melted butter
16 arugula leaves
Prepare the maple-butter by combing the butter, maple syrup, and salt in a mixer of food processor until well blended. Cover and refrigerate.
Pre heat a gas grill to medium-high heat.
For the patties combine ground turkey with diced shallot, maple sugar pepper, granny smith apple, maple syrup, salt and garlic. Mix until combined, handling as little as possible. Divide the mixture into 6 equal portions and form into a ball. Make a dent in the center of each ball and fill with 1 tablespoon of maple butter (use a melon baler to scoop the butter). Form into patties around the maple-butter, ensuring that the maple-butter stays completely closed inside the patty. Refrigerate 30 – 40 minutes, until patties are firm and set.
While patties refrigerate make the maple-mustard sauce by combine the maple syrup, chardonnay, Dijon and butter in a heavy, grill safe sauce pan. Cook over medium-high heat stirring occasionally until butter is melted and ingredients are well combined. Reserve 4 tablespoons of the sauce and allow to cool. Once cool, combine the reserved maple-mustard with the mayonnaise. Mix well and refrigerate.
Brush the grill rack with vegetable oil. Place patties on the grill and cook for 5-6 minutes. Brush generously with maple-mustard glaze and turn patties, cooking 4-5 minutes longer or until patties reach 160 degrees internally. Brush patties with sauce several times while cooking. During the last 2 minutes, baste with maple-mustard one more time and top each patty with 2 apple slices and 2 slices of cheddar cheese. Allow to finish cooking and cheese to melt before removing from the grill.
Brush the sourdough slices with melted butter and grill until each slice is toasted on both sides.
To assemble the burgers, spread the mayonnaise mixture on each piece of toasted bread. Place one patty on each of 6 pieces of bread. Top each patty with 4 arugula leaves and top with a piece of bread.
Makes 6 burgers.