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Mar-a-largo turkey burger 2
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| Turkey Burger | |
| 1 tablespoon | thinly sliced green onions |
| 1/3 cup | finely chopped celery |
| 1 small | Granny Smith apple, peeled and diced |
| 1 tablespoon | oil |
| 1 pound | ground turkey breast |
| 1/2 teaspoon | Tabasco chipotle pepper sauce |
| 1 tablespoon | fresh lemon juice |
| 1/2 teaspoon | lemon zest |
| 1/8 cup | finely chopped parsley |
| 1 tablespoon | Major Grey's Chutney |
| Saute the green onions, celery and apples in the oil until tender. Let cool. Place the ground turkey in a mixing bowl. Add the sauteed items and the remaining ingredients. Mix well. Shape into four burgers. Cover and refrigerate for 2 hours. While the burgers are in the fridge begin making the Pear Chutney. Pear Chutney | |
| 1/2 | pear, peeled and diced |
| 1/4 teaspoon | cinnamon |
| 1/4 teaspoon | sea salt |
| 3/4 cup | Major Grey's Chutney |
| 1/8 cup | currants or raisins, (I used the Golden Berry Blend from Trader Joes. It is a mixture of dried raisins, cherries, cranberries and blueberries.) |
Preheat oven to 350°
Toss the diced pears with the cinnamon and salt.
Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins.
Now, back to the burgers.
Remove the burgers from the fridge and season with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until the meat is cooked thoroughly. Be careful not to overcook or the burger will be dry.
Let sit for five minutes. Top generously with Pear Chutney and serve.
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