Culinary Institute of America Recipe
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Turkey Burger with Red Pepper Ketchup and French Fried Potatoes

Turkey burgers with red pepper ketchup and french fries recipe - F




Makes 6 servings

  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon chopped flat-leaf parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 pounds ground turkey
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped rosemary
  • 1/2 cup mayonnaise
  • 1/4 cup Red Pepper Ketchup (recipe here)
  • 1 teaspoon red pepper flakes
  • 6 Kaiser rolls
  • 2 tablespoons melted butter
  • 6 slices provolone cheese
  • 6 strips bacon, cut in half, cooked until crisp
  • 6 leaves lettuce
  • 6 slices tomato
  • 6 slices red onion

Red Pepper Ketchup

Makes 2 cups

  • 1/4 cup olive oil
  • 5 red peppers, diced
  • 2 tablespoons minced shallots
  • 3/4 cup dry white wine
  • 3/4 cup chicken or vegetable broth
  • 1 teaspoon salt, plus to taste if needed
  • 1/2 teaspoon ground black pepper, plus to taste if needed

French Fried Potatoes

Makes 6 servings

  • 2 pounds, 8 ounces russet potatoes
  • 3 cups vegetable oil or as needed for frying
  • Salt, to taste


Turkey Burgers

  1. Heat the oil in a large sauté pan over medium-high heat. When the pan is hot, add the shallots and garlic and sauté until translucent, about 2 minutes. Remove from heat and add the parsley, 1 tsp of the salt, and 1/2 tsp of the pepper. Allow to cool to room temperature.
  2. Gently mix together the turkey, breadcrumbs, herbs, and the remaining salt and pepper until completely blended. Form 6 patties. Chill in the refrigerator for 30 minutes.
  3. Mix together the mayonnaise, red pepper ketchup, and red pepper flakes to make a rouille. Keep covered in the refrigerator until you are ready to serve the burgers.
  4. Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  5. Brush the inside of the Kaiser rolls with the melted butter and grill until golden brown. Keep warm.
  6. Grill the turkey burgers until cooked through, about 6 minutes per side. About 2 minutes after you turn the burgers, top them with a slice of cheese and 2 pieces of bacon. Cover the grill so the cheese will melt.
  7. Spread the rouille on the toasted buns and top with the burgers. Garnish the turkey burgers with the lettuce, tomato, and red onion, and serve immediately with the French-Fried Potatoes.

Red Pepper Ketchup

  1. Heat the olive oil in a large sauté pan over medium heat. Add the peppers and shallots and sauté until tender, about 5 to 6 minutes.
  2. Deglaze the pan with the white wine, making sure to scrape up anything that is stuck to the bottom of the pan.
  3. Add the broth and simmer until reduced to half the original volume. Allow the mixture to cool to room temperature.
  4. Puree the mixture until smooth. Season the ketchup with the salt and pepper.

French Fried Potatoes

  1. Peel and cut the potatoes into sticks about 1/4 inch square and 3 inches long. (The potatoes may be cut thicker, as desired.) Place the potatoes in cold water until ready to cool to prevent discoloration; rinse, drain, and dry thoroughly.
  2. Heat the oil to 300°F in a heavy-gauge pot. Add the potatoes in batches, and blanch until just tender but not browned, about 1 minute. Transfer the potatoes to paper towels to drain.
  3. Heat the oil to 375°F and fry the potatoes again, until golden brown and cooked through, about 2 minutes. Drain well on paper towels. Season to taste with salt and serve immediately.

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