Step 1

Heat a medium nonstick skillet over medium low heat and add the oil, onions and garlic and stir frequently, about 4-5 minutes, until onion is translucent. Lower heat, if needed, to avoid browning too quickly.

Step 2

Once onion is softened, add fennel and toss quickly until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.

Step 3

Add ground turkey, red wine vinegar, chives, paprika, sugar and nutmeg to bowl with onions, garlic and fennel and mix together with a fork until all ingredients are well-distributed.

Step 4

Form mixture into 6 even patties and lay on parchment or wax paper while working. If you want to make these for another day, they can be refrigerated or frozen.

Step 5

Spray a non-stick skillet and set over medium-low heat. Once hot, brown turkey patties, in two batches, 3 minutes on each side.

Step 6

Once you have achieved a nice browned crust on each side, reduce heat to low and cover. Continue cooking until internal temperature reaches 165.

Step 7

Remove from heat and repeat with second batch.