Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.
A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.
Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990.
In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.