For a burger influenced by the flavors of the Mediterranean — Kalamata olives, parsley, sage — look to the region for a wine as well. Drink local; it's good advice. These white, rosé, and red choices burst with flavor themselves.
MAKE THIS: Grilled turkey burgers with Kalamata olives and herbs
In a large bowl, combine 1 1/2 pounds ground turkey, 1/4 cup chopped Kalamata olives, 2 tablespoons chopped fresh parsley, 2 teaspoons chopped fresh sage, 1 teaspoon salt and black pepper to taste.
Gently mix together with your hands.
Shape into 4 burgers, each about 1/2-inch thick.
Grill burgers over medium heat, 6 minutes.
Gently flip; grill until center of burgers is nearly firm to the touch, about 5 minutes.
Top with a slice of provolone; grill, covered, 1 minute.
Serve on toasted buns with mayonnaise and pickles.
Makes: 4 servings
Recipe by JeanMarie Brownson
To find out what wines sommelier Alan Beasey, of The Purple Pig recommends, read more at the Chicago Tribune.