© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb GROUND TURKEY
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 tbsp olive oil, DIVIDED
1/2 c red wine, such as Syrah, DIVIDED
2 tsp low-sodium soy sauce
1 tbsp red wine vinegar
1/2 to 1 tsp hot chili sauce, such as sambal oelek
1 tbsp Dijon-style mustard
1 tbsp fresh majoram, finely chopped
Center a rack in the middle of the oven and preheat oven to 350 degrees F.
Combine ground turkey, salt and pepper in a large bowl. Add 1 tablepsoon oil, 1 tablespoon wine, soy sauce, red wine vinegar, chili sauce, mustard and majoram.
Mix just until the ingredients are incorporated. (Avoid overmixing, which will toughen the burgers.)
Shape into 4 equal-size burgers, about 1-inch thick. Season on both sides with salt and pepper.
In a large, overproof skillet over medium-high heat, heat the remaining 1 tablespoon of oil until it simmers.
Per order: Add the burgers and sear, undisturbed, for 2 to 4 minutes, until a crust has formed on the bottom. Carefully turn the burgers over and sear on the second side, 2 to 4 minutes. (They will not be cooked through). Add the remaining wine to the pan and transfer the skillet to the oven.
Oven finish just until the internal temperature registers 165 degrees F on a meat thermometer. Check the temperature early and often to avoid overcooking. The burgers should be just firm, but not hard to the touch, when they're done.
Serve warm with a little of the wine sauce from the pan.