Seared Turkey Burgers
serves 2-4
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1 pound ground turkey breast meat
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 teaspoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon sambal oelek
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram
1/2 cup red wine
prep: 15 minutes
total: 45 minutes
large bowl
oven-safe sauté pan
digital, instant-read meat thermometer
1. Preheat the oven to 350F and put the rack in the middle position.
2. Put the turkey in a large bowl. Add the salt and pepper, 1 tablespoon of the olive oil, 1 tablespoon of the wine, soy sauce, red wine vinegar, sambal oelek, mustard and marjoram. Using your hands, mix the turkey just enough to incorporate the ingredients. (Mixing it more will make the burgers tough.)
3. Divide the turkey into 4 burgers of equal size, each about 1-inch thick. Season them on both sides with a sprinkling of salt and pepper.
4. Heat the remaining 1 tablespoon of the olive oil in a large, oven-safe (preferably nonstick) sauté pan over medium-high heat. When the oil is hot and shimmering, add the burgers. Leave them alone to sear for 2-4 minutes. When the bottoms are very brown, flip the burgers and brown the other side another 2-4 minutes.
5. Add enough wine to cover the bottom of the pan by a half inch or so and put the burgers in the oven to braise. Cook the burgers until they reach 155F, 10-15 minutes. Check the temperature early and often, since they turn dry and crumbly if you let them go too long. (They’ll be just firm but not hard to the touch when they’re done.
6. Pull the pan out with an oven mitt or rag, put the burgers onto a plate, and loosely cover them with foil to rest 5 minutes before serving.
2. Put the turkey in a large bowl. Add the salt and pepper, 1 tablespoon of the olive oil, 1 tablespoon of the wine, soy sauce, red wine vinegar, sambal oelek, mustard and marjoram. Using your hands, mix the turkey just enough to incorporate the ingredients. (Mixing it more will make the burgers tough.)
3. Divide the turkey into 4 burgers of equal size, each about 1-inch thick. Season them on both sides with a sprinkling of salt and pepper.
4. Heat the remaining 1 tablespoon of the olive oil in a large, oven-safe (preferably nonstick) sauté pan over medium-high heat. When the oil is hot and shimmering, add the burgers. Leave them alone to sear for 2-4 minutes. When the bottoms are very brown, flip the burgers and brown the other side another 2-4 minutes.
5. Add enough wine to cover the bottom of the pan by a half inch or so and put the burgers in the oven to braise. Cook the burgers until they reach 155F, 10-15 minutes. Check the temperature early and often, since they turn dry and crumbly if you let them go too long. (They’ll be just firm but not hard to the touch when they’re done.
6. Pull the pan out with an oven mitt or rag, put the burgers onto a plate, and loosely cover them with foil to rest 5 minutes before serving.
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