We absolutely love the versatility of our Riesling and its ability to pair with a wide variety of dishes! The stone fruit and creaminess of both the mayo and goat cheese pair really well with the slightly sweet, slightly effervescent Riesling. Enjoy this yummy recipe as we celebrate Fall :).
- Pictures, dish + wine pairing by Christina Wheat
INGREDIENTS2 sweet potatoes
5 ounces cherry tomatoes
1¼ pounds ground turkey
2 or 3 shallots
Burger spice blend (1/2 tsp onion powder – 1/2 tsp granulated garlic – 1 tsp sweet smoked paprika – salt – black pepper)
3 or 4 sprigs fresh basil
⅓ cup paleo mayo
1 teaspoon sherry vinegar
¼ pound baby kale
1/4 – 1/2 cup crumbled goat cheese*
1 head baby iceberg lettuce
2 whole wheat buns*
*Not paleo; omit for a paleo-strict and dairy free version
Heat the oven to 450ºF.
Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On a sheet pan, toss the sweet potatoes with 1 to 2 tablespoons oil and season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potatoes roast, prepare the rest of the meal.
Cut the peaches into quarters and remove the pits.
Cut the cherry tomatoes in half.
In a large grill pan or frying pan brushed with oil over medium-high heat, add the peaches and tomatoes and cook, turning occasionally, until lightly charred and softened, 3 to 5 minutes. Transfer the peaches and tomatoes to a plate to cool, then cut the peach quarters in half lengthwise. Wipe out the pan.
While the peaches and tomatoes cook, prepare the burgers.
Cut off a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Peel and finely chop enough shallots to measure ¼ cup.
In a medium bowl, combine the ground turkey, shallots, and burger spice blend. Season lightly with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into four ½-inch-thick patties.
In the same pan used for the peaches and tomatoes, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Wipe out the pan. While the burgers cook, prepare the basil mayo.
Strip the basil leaves from the stems; coarsely tear the leaves. Divide into two equal portions, one for the mayo and one for the peach salad.
In a small bowl, stir together the mayo, sherry vinegar, and half the basil. Season to taste with salt and pepper.
In a medium bowl, combine the peaches, tomatoes, baby kale, remaining basil, goat cheese and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.
Trim the root end from the iceberg lettuce; separate as many larger leaves as desired (paleo-strict diners can build their burgers on lettuce leaves instead of buns).
Cut the buns in half.
In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.
Set out the burgers, lettuce, buns, and basil mayo and invite everyone to assemble their own burgers. Serve the grilled peach salad and sweet potato wedges on the side.
See original recipe here