I was lucky enough to spend part of this past weekend staying at a friend’s home in St. Helena, equip with a pool, hot tub, deck lounge, grape vines and a grill – all the Napa Valley necessities. I don’t know if it was the five bottles of wine we consumed that afternoon, or the fact that the sun set just after 8:30pm, but we finally decided it was about time for dinner when my culinary creativity (fueled by my slight wine buzz) took affect in the form of truffle turkey burgers. And the crowd went wild!
Truffle Turkey Burgers (makes 6 burgers)
- 1/2 cup of curly parsley, finely chopped
- 1 small red onion, diced
- 2 large cloves garlic, minced
- 1 lb of ground turkey
- 2 TB white truffle creme
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- cooking spray
In a large bowl, combine the first four ingredients and stir to combine. Add truffle butter and seasoning and combine again. Wet your hands, then form six evenly sized burgers. The burgers will feel slightly mushy because of the truffle creme, but they will hold shape well once on the grill. Coat a hot grill with cooking spray and cook for five minutes on each side.
Serve with lightly toasted whole wheat buns, Romaine lettuce, and ketchup if you prefer (I recommend Sir Kensington’s classic ketchup). I also made a side of Caprese salad and grilled corn on the cob, my two favorite summer staples. To grill the corn, leave in the husks and put on a hot grill (450-500 degrees) for 20 minutes, rotating a quarter every five minutes. Simple and summer-perfect.
As I mourned the last of my truffle creme and frantically emailed Panini Girl to request another small jar to be picked up for me during her next trip to Lucca, I savored the last few bites of my truffle turkey burger and sipped on a 2000 Rombauer Cabernet Sauvignon. It’s nights like these that remind me how grateful I am for the spectacular scenery, food, wine and friends that constantly surround me; and of course, truffle creme.