Scarie’s Turkey-Meatloaf Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Olive Oil for Grill Pepper-Tomato Filling:
2 Tbsp Extra Virgin Olive Oil
1 large red pepper, finely diced
1 sweet onion (such as Vidalia), finely diced
4 cloves garlic, finely minced
1.5 cups Tomato Ketchup
3 Tbsp Worchestershire Sauce
1 splash (about 1/4 cup) Sutter Home Zinfandel
1 Tbsp. Salt
1 Tbsp. Pepper
2 small potato rolls
1 cup milk
1.5 lb. Ground Turkey Breast
Pepper-Tomato Filling
1 tsp. Salt
1 tsp. pepper
1 tsp. dried red pepper flakes
1 Cup Ketchup
6 Potato Hamburger Buns, lightly toasted.



Preheat grill to medium/hot. Before grilling, brush grill with olive oil. For the Pepper-Tomato Filling: Heat the extra virgin oil in cast iron skillet (or other grillable pan) on the grill. When the oil begins to shimmer,add the finely diced red pepper, onion, and garlic. Cook until the veggies are very tender but lightly caramalized, about 10 minutes, stirring frequently. Add the ketchup, worchestershire sauce, wine, salt, and pepper. Stir to combine and cook until thick and bubbly, about 25 minutes. When cooked, remove pan from grill and set aside. For the patties: In a bowl, soak the 2 potato rolls in the milk until sodden, about 5 minutes. Squeeze the rolls (removing excess milk) and place in a large bowl. Add the ground turkey, pepper-tomato filling, salt, pepper, and dried pepper flakes and mix until just combined. This mixture will be fairly warm because of the pepper-tomato sauce, so a spoon is recommended. Shape the mixture into 6 evenly sized patties, just larger than the potato rolls. Grill 9-10 minutes per side, until the turkey meat is fully cooked. About 5 minutes before the patties are fully cooked, sread ketchup over the tops and cover. When the burgers are cooked, place on lightly grilled potato rolls. Serve and enjoy!