Wine Varietal: Chardonnay
Mushroom-Tomato mixture for Turkey Patties
3 tbsp salted butter
8 ounces chopped Baby Bella mushrooms
½ cup chopped purple onion
1 tsp sea salt
1 tsp ground black pepper
1 tsp red pepper flakes
½ tsp dried oregano
¼ cup chopped prosciutto
2 tbsp minced garlic
2 tbsp brown sugar
¼ cup Sutter Home Chardonnay
2 pounds Lean Ground Turkey (93/7)
1/3 cup drained and chopped sun-dried tomatoes (packed in oil)
1 tbsp fresh tarragon – chopped
1 tbsp fresh rosemary – chopped
Add cooled mushroom mixture
2 tbsp course ground black pepper (to sprinkle on each patty before cooking)
2 tbsp sea salt (to sprinkle on each patty before cooking)
3/4 cup balsamic vinegar
1 tbsp minced shallot
Balsamic – Basil Mayo
1 ½ cups high quality store bought Mayonnaise
¼ cup fresh chopped basil
1 tsp black pepper
1 tsp sea salt
4 tbsp balsamic reduction
2 untreated Cedar Planks. Can be purchased at hardware store or cooking supply store.
Extra Virgin Olive Oil – for brushing on to cedar planks
12 thick slices of apple wood smoke bacon
6 slices of Gruyere cheese
3 cups fresh baby arugula
2 yellow Heirloom tomatoes – sliced evenly
6 quality Kaiser hamburger buns- store bought
Soak 2 Cedar Planks in water for 2 hours. To keep them submerged in the water, place unopened vegetable cans on plank.
Preheat a gas grill to medium high heat. Around 350F. If using a 4 burner grill, keep two left burners on medium high and the right burners on medium. Depending on size of grill, burners may need to be adjusted to keep desired temperature.
To make the mushroom, sun-dried tomato mixture. Heat a large, heavy nonstick fire proof pan on the grill. Melt butter, add the prosciutto and sautee for 2 minutes then add the mushrooms, onion, salt, black pepper, red pepper flakes, oregano and continue to sautee for 10 minutes. Add garlic and cook additional one minute. Then add the brown sugar and cook for one minute. Add white wine and cook for an additional 5 minutes, most of the liquid will have evaporated. Transfer to bowel and cover, let mixture cool for 15 minutes.
While cooking mushroom mixture place a heat proof sauce pan on grill. Add Balsamic Vinegar and shallots. Let simmer until reduced by half. Take off heat and let cool for at least ten minutes.
To make bacon for topping burgers. Wipe out skillet with paper towels and place back on heat. Add bacon and cook until crisp. Transfer to paper towels to drain. Cover with foil to keep warm.
To make Balsamic – Basil Mayo. Combine mayo, 4 tbsp of vinegar reduction, basil, pepper and salt. Mix, cover and place in cooler until ready to use.
To make patties. Combine ground turkey, sun-dried tomatoes, tarragon, rosemary and cooled mushroom mixture, handling as little as possible. Form 6 patties the same size as the bun. Make an indentation to the center of each patty, this will allow for an even burger presentation. Cover patties with clear plastic wrap and place in cooler until ready to cook.
When grill is ready, Lightly Brush Olive oil on each cedar plank. Sprinkle salt and pepper evenly on each side of the patties. Place 3 patties on each cedar plank spaced equally apart. Place cedar planks on burners that were set to medium. Close grill and cook for 20-25 minutes or until internal temperature is 165 F. Adjusting burners to keep grill temp around 350 F. Do Not turn burgers while cooking. Keep a spray bottle filled with water to extinguish edge of boards if they catch fire while cooking. During the last five minutes of cooking place 2 slices of bacon cut in half on each patty, then cover bacon with cheese. Remove burgers and tent with foil.
Place buns, cut side down, toast lightly for 2 minutes. Be careful not to burn the buns.
To assemble burgers. Place one slice of tomato on bun bottom, place patty on tomato, top with 1/3 cup arugula. Spread even amount of mayo on cut side of bun top and place on patty.