Savory Herb-Infused Turkey Burgers with Red Wine Glaze
Discover the delight of these Savory Herb-Infused Turkey Burgers, crafted for flavor and succulence. This recipe brings together the subtle earthiness of fresh marjoram, the tang of dijon mustard, and a splash of red wine, transforming simple ground turkey into an extraordinary culinary experience. Perfect for lunch or snacks, these burgers are finished in the oven with a light red wine glaze that not only keeps them moist but adds a sophisticated depth to their flavor. Serve them warm and elevate your burger game to new heights!
4
Servings
188
Calories
10
Ingredients
Ingredients
Ground turkey (breast or thigh, or ground chicken)
1 lb (Freshly ground)
Kosher salt
1/4 teaspoon (Plus more to taste)
Fresh ground black pepper
1/4 teaspoon (Plus more to taste)
Olive oil
2 tablespoons (Divided)
Red wine (such as syrah)
1/2 cup (Good quality)
Low sodium soy sauce
2 teaspoons (Regular or gluten-free)
Red wine vinegar
1 tablespoon (Quality preferred)
Hot chili sauce (such as sambal oelek)
1/2-1 teaspoon (Optional)
Dijon-style mustard
1 tablespoon (Regular or whole grain)
Fresh marjoram
1 tablespoon (Finely chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and position the oven rack in the center.
2
In a large mixing bowl, combine the ground turkey with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
3
Add 1 tablespoon of olive oil, 1 tablespoon of red wine, soy sauce, red wine vinegar, and the optional hot chili sauce, along with the dijon mustard and freshly chopped marjoram.
4
Gently mix using your hands, being careful not to overwork the meat, until the ingredients are just combined.
5
Shape the mixture into four evenly sized patties, approximately 1 inch thick, and season both sides with additional salt and pepper to taste.
6
Heat the remaining 1 tablespoon of olive oil in a large, oven-proof skillet over medium-high heat until shimmering.
7
Place the patties in the skillet and sear without moving them, for 2 to 4 minutes, until a nice crust forms on the bottom.
8
Carefully flip the burgers and sear the opposite side for another 2 to 4 minutes; they will not be fully cooked at this stage.
9
Pour the remaining red wine into the skillet around the burgers, then transfer the skillet to the preheated oven.
10
Roast in the oven for about 10 minutes, checking frequently, until the internal temperature of the burgers reaches 165°F (75°C) on a meat thermometer.
11
The burgers should feel firm yet tender when done. Serve warm, drizzling with a bit of the pan juices if desired.
Nutrition Information
8g
Fat
4g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these savory turkey burgers?
The recipe uses 1 lb of ground turkey, either breast or thigh, or you can substitute with ground chicken.
What type of red wine is recommended for the glaze?
A good quality red wine like Syrah is recommended for the best flavor profile.
How many calories are in one serving of these burgers?
Each serving contains approximately 188 calories.
What is the recommended oven temperature for finishing the burgers?
The oven should be preheated to 350°F (175°C) with the rack positioned in the center.
How thick should I shape the turkey patties?
The mixture should be shaped into four evenly sized patties that are approximately 1 inch thick.
Is the hot chili sauce a required ingredient?
No, the hot chili sauce (such as sambal oelek) is optional and can be adjusted between 1/2 to 1 teaspoon based on your preference.
What safe internal temperature should the burgers reach?
The burgers should reach an internal temperature of 165°F (75°C) on a meat thermometer.
How long should I sear the patties in the skillet?
Sear the patties for 2 to 4 minutes per side until a nice crust forms before transferring them to the oven.
Can I use whole grain mustard instead of regular Dijon?
Yes, you can use either regular or whole grain Dijon-style mustard for this recipe.
What herb provides the primary flavor profile in this recipe?
Freshly chopped marjoram is used to provide a subtle earthiness to the turkey burgers.
How much protein is in one serving?
Each serving provides 23g of protein.
How much fat is in these turkey burgers?
There are 8g of fat per serving.
What is the purpose of adding red wine to the skillet during roasting?
Adding red wine creates a glaze that keeps the burgers moist and adds a sophisticated depth of flavor.
Is this recipe suitable for a gluten-free diet?
Yes, provided you use a gluten-free soy sauce or tamari.
Can I use ground chicken instead of turkey?
Yes, ground chicken is a perfectly suitable substitute for ground turkey in this recipe.
What type of skillet is best for this recipe?
A large, oven-proof skillet is required so it can safely move from the stovetop to the oven.
Why is it important not to overwork the meat?
Overworking the ground turkey can make the burgers tough rather than tender and succulent.
How many servings does this recipe yield?
This recipe yields 4 servings.
Can these burgers be served as snacks?
Yes, the recipe is categorized under Lunch/Snacks and is versatile enough for both.
What should the texture of the cooked burgers be?
When properly cooked, the burgers should feel firm yet tender.
What is the total carbohydrate count per burger?
Each burger contains 4g of carbohydrates.
How much olive oil is used in the entire recipe?
A total of 2 tablespoons of olive oil is used, divided between the burger mixture and the skillet.
Should the red wine vinegar be a specific quality?
The recipe suggests using a preferred quality red wine vinegar for the best taste.
What is the recommended way to mix the ingredients?
It is recommended to gently mix the ingredients using your hands until just combined.
How much soy sauce is needed?
The recipe calls for 2 teaspoons of low sodium soy sauce.
What can I do with the remaining pan juices?
You can drizzle the pan juices over the warm burgers before serving for extra flavor.
How long do the burgers need to roast in the oven?
They typically roast for about 10 minutes after being seared.
Is fresh marjoram better than dried?
The recipe specifies freshly chopped marjoram for optimal flavor and earthiness.
Can these be prepared on a BBQ grill?
Yes, 'bbq' and 'grilling' are included in the recipe tags, though the oven method ensures a moist red wine glaze.
How much salt and pepper should be added to the initial mixture?
Add 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper to the bowl during the first mixing step.