Katy Rutland
 
May 21, 2014 | Recipes and Wine Pairing | Katy Rutland

Katy's Kitchen: Get Your Grill On!

To celebrate the influx of warm weather and blooming plants, it’s time to pull out the steaks and the sunscreen! Nothing says summer quite like the smell of charcoal and roasting burgers, so prep the patio and grab your grills. We’re pulling out another recipe this week just in time for Memorial Day.

 

Impress your friends with your flavorful skill and pair this dish with a dry rose or white wine such as Sauvignon Blanc. Serve the wine chilled for the perfect complement to a tasty plate and warm afternoon.

 

Turkey Bacon Burger

Suggested Pairing: 2012 Arch Terrace Dry Rose

 

What you’ll need:

2 lbs ground turkey (light and dark meat)

¾ c. bread crumbs

1 large egg

½ lb bacon

2 small sweet onions

3 tblsp minced garlic (the fresher the better!)

1 pinch basil

1 pinch oregano

Salt

Black pepper

4 buns

Various vegetables for garnish

 

Directions:

  1. In a large skillet, sauté bacon until desired doneness. For best results, leave some fat unrendered on each strip. When bacon is cooked, put aside on a paper-towel covered plate to cool. Save grease.
  2. Dice one sweet onion and sauté in leftover bacon grease. When onion is translucent, pull off heat and set aside. Save grease.
  3. When bacon is cool, dice into small pieces and put into a large mixing bowl. Add cooked onion, basil, oregano, garlic, a pinch of salt, a pinch of pepper, bread crumbs, egg, and ground turkey. Mix until all elements are well blended.
  4. Form four patties from meat mixture. In large skillet with bacon grease or on a grill (recommended), cook burgers to medium, medium-well doneness. Do not serve undercooked poultry.
  5. Toast buns lightly for serving. Garnish as desired with lettuce, any additional bacon, pickles, sliced onion, tomato, and red bell pepper. If you want to add cheese, use something light, such as baby swiss.

 

If you’re looking for something a little spicier, add some diced chilies to the meat before grilling. If bacon is not desired, substitute bacon grease for olive oil when cooking the diced onion. For something different, try a couple spears of pickled asparagus on your burger. If you’re feeling particularly adventurous, add a dash of liquid smoke to the meat before grilling. Just a dash, though; a little goes a long way.

 

For sides, bust out all the fixin’s. French fries, green salads, potato salad, and pasta salad all work well with this tasty bit of turkey, and the recipe can be doubled or tripled or number-ed for however many hungry mouths you’ll be feeding.

 

Make sure to have plenty of wine on hand, too! Nothing goes better with turkey than the 2012 Arch Terrace Dry Rose, and this is a wine perfectly suited for a hot day in the sun. Light and crisp with bright flavors of ripe strawberry and raspberry serve as a refreshing counterpoint to both sun and burger.

 

This dish is not one to eat alone, so invite some of your family and friends (ones you really like!) and enjoy the coming summer!

 

Veni, Vidi, Vinum!

Terra Blanca

 

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