Red Pepper Relish Turkey Burgers

By KDHarmon

Ingredients

• 2 jars (12 ounces each) red-pepper relish
• 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
• 1/2 cup mayonnaise
• 2 cups packed finely shredded kale
• 1/2 teaspoon balsamic vinegar
• 8 potato rolls, split
• 4 tablespoons unsalted butter, melted
• 3 tablespoons Heinz Chili Sauce, plus more for brushing

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

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.

Makes 8 servings.