Martha's Secret Turkey Burger

Save Recipe
  • Level: Easy
  • Total: 2 hr 5 min (includes chilling time)
  • Active: 45 min
  • Yield: 8 servings
Share This Recipe


Two 12-ounce jars red-pepper relish, such as Fourth Creek Food Co.

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) 

Kosher salt and freshly ground black pepper 

3 tablespoons chili sauce, plus more for brushing 

1/2 cup mayonnaise 

2 packed cups finely shredded kale 

1/2 teaspoon balsamic vinegar 

8 brioche rolls, split 

4 tablespoons unsalted butter, melted 


  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.
  2. Heat 1 tablespoon oil in a skillet over medium-high heat; 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.
  3. 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 F, 5 to 6 minutes more.
  4. Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.