Seared and Roasted Turkey Burgers 4.000

Brys Stephens

Mar 7, 2007

Plenty of turkey burger recipes tend to overcompensate for flavor, moisture and texture; this one keeps things simple -- and partly local. The bit of wine that's added to the pan in the last minutes of cooking helps keep the meat moist and creates an optional light sauce.

Servings: 4
  • 1 pound ground turkey breast or thigh meat
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons olive oil
  • 1/2 cup red wine, such as syrah
  • 2 teaspoons low-sodium soy sauce, preferably organic
  • 1 tablespoon red wine vinegar
  • 1/2 to 1 teaspoon hot chili sauce, such as sambal oelek (optional)
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon majoram, finely chopped


Center a rack in the middle of the oven; preheat to 350 degrees.

Combine the ground turkey, salt and pepper in a large bowl. Add 1 tablepsoon of the oil, 1 tablespoon of the wine, the soy sauce, red wine vinegar, chili sauce, if desired, mustard and majoram. Use your hands to 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 them on both sides with salt and pepper to taste.

In a large, overproof skillet over medium-high heat, heat the remaining 1 tablespoon of oil until it simmers. Add the burger 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. Roast for about 10 minutes, or just until the center of the burgers registers 165 degrees 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 from the pan, if desired.

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Recipe Source

Developed by Washingtonian Brys Stephens of

Tested by Bonnie S. Benwick.

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