Making food in tiny Manhattan apartment gives us far too few opportunities to enjoy good homemade grilled foods. When we go camping, however, we grill everything! In my opinion, all meat should be grilled. Its just better that way. But, when in Rome (or Manhattan in this case), you have to use what you can. So, we bought a gorgeous Professional Heavy Duty Reversible Double Burner Cast Iron Grill Griddle, well, we got it on our registry that is... but either way, it works like a charm for getting that grilled taste but indoors. This summer recipe is the perfect reason to break out our grill grate as well as a great opportunity to savor the beautifully fresh summer fruits and light white wines that go perfectly with this delicious entree.
Chop your peach into 2 cm/2cm slices while your skillet heats on medium. Add the peaches, blueberries, and a little chile powder if you have it into the skillet and let cook until it begins to get saucy. Stir constantly until desired consistency and turn off the heat.
Divide your turkey into 4 equal shares and press into patties. Grill turkey burgers on each side until fully cooked or preferred doneness.
Slice the muffins into halves and toast until brown. Layer a turkey patty, then a slice of Pepper Jack cheese, then the blueberry/peach mix onto each burger. Serve hot and enjoy.