Using dark meat makes these burgers extra-juicy and flavorful.
- Total Time:
- Servings: 8
Photography: Linda Pugliese
Source: Martha Stewart Living, July/August July/August 2016
- 2 jars (12 ounces each) red-pepper relish, such as Fourth Creek
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
- 2 tablespoons low-sodium soy sauce
- 2 pounds ground dark turkey
- 4 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 slice soft white bread, torn into pea-size pieces (1 cup)
- Coarse salt and freshly ground pepper
- 3 tablespoons Heinz Chili Sauce, plus more for brushing
- 1/2 cup mayonnaise
- 2 cups packed finely shredded kale
- 1/2 teaspoon balsamic vinegar
- 8 potato rolls, split
- 4 tablespoons unsalted butter, melted
Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
Heat 1 tablespoon oil in a skillet over medium-high; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt, and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees, 5 to 6 minutes more.
Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining 1 teaspoon oil; season with salt and pepper. Brush split sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili-sauce mixture, remaining relish, and kale.