Wine Varietal: Chardonnay
2 1/2 pounds freshly ground turkey
1 teaspoon extra virgin olive oil
2 4oz cans of green chilies, chopped
½ cup of white onion, finely chopped
2 teaspoons kosher salt
1 tablespoon extra virgin olive oil
½ cup white onion, finely chopped
1 cup peach jam
½ cup dark rum
½ cup prepared BBQ sauce
¼ cup lemon juice
1 habanero pepper, finely chopped
½ pound asparagus, washed and trimmed
5 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon of fresh ground black pepper
Vegetable oil for brushing on the grill rack
6 slices Havarti cheese
6 large sour dough rolls, sliced
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. To make the patties, combine in a large bowl the turkey, olive oil, green chilies, onion, and salt, being careful not to overwork the meat mixture. Shape into 6 patties and set aside.
For the Rum-Peach-Habanero sauce, sauté the onion in the olive oil over medium heat in a fire-proof sauce pan until translucent. Add the peach jam, dark rum, BBQ sauce, lemon juice, and habanero pepper and bring to a boil. Move to lower heat and simmer for 20 minutes.
To prepare the asparagus, toss asparagus with 2 tablespoons of olive oil to coat in a large bowl. Season with salt and pepper and grill over high heat for 3-4 minutes, turning regularly. Remove to a platter and set aside.
Brush the grill with olive oil. Place the patties on the rack and cook for 4-5 minutes per side for medium doneness. Add slices of havarti cheese to the patties about the last 1 minute of cooking. During the last few minutes of cooking, brush the cut side of the rolls with the remaining 3 tablespoons of olive oil and place on grill. Toast until slightly golden brown.
To assemble the burgers, first place 2-3 stalks of grilled asparagus on each roll bottom followed by the cheese topped patty, the Habanero-Peach-Rum sauce, and the roll top. Delicious!
Makes 6 burgers