This straightforward burger is totally appropriate for the Fourth and easy to pair with only American wines. Whites, rosés and reds all work, and so one of each recommends itself.
If you choose wines other than these, be sure they sport crisp acidity to balance the burger's sweet, salt and slight fat, and that a red be moderate of tannin as a counter to the same. No need to buy only from the West Coast, either, because good wine is now made in all 50 of our United States.
The food: Grilled turkey burgers with barbecued onions
Heat 1 tablespoon olive oil in a large skillet over high heat. Add 2 Spanish onions, halved, thinly sliced; stir-fry onions, 2 minutes. Reduce heat to medium-low; cook, stirring often, until soft and starting to caramelize, 15 minutes. Stir in 2 tablespoons prepared barbecue sauce; cook, 1 minute. Lightly mix 1 1/4 pounds ground turkey; 1/4 cup each milk and chopped flat-leaf parsley; 1 teaspoon smoked Spanish paprika and 1/4 teaspoon each salt and pepper; form into 4 patties. Grill until just cooked through, turning once, about 8 minutes. Serve on toasted buns, topped with onions. Makes: 4 servings
2012 Frisk Prickly Grenache, Lodi, California: Brings a zapping, yin-yang between fruity "sweetness" and tangy acidity for lots of character; low alcohol, a refreshing fillip; very pretty hue. $11
2011 Pedroncelli Pinot Noir, Russian River Sonoma, California: Difficult to find solid pinot at this price, but here's nice presence of dark cherry fruit, elegant mouthfeel, snappy finish. $20
2011 Clarksburg Wine Co. Chenin Blanc, California: Really terrific chenin coming from this producer, all scents and savors of green apple and white peach; lemonlike acidity. $16
— Bill St. John, special to Tribune Newspapers