Oprah's Favorite Turkey Burger from Donald Trump's Mar-A-Lago

Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

featured on the Oprah show twice - this IS very, very good and special

Ingredients Nutrition


  1. Saute the scallions, celery and green apples in the canola oil until tender. Let cool.
  2. Place the ground turkey in a large mixing bowl. Add sauteed items and the pepper sauce, lemon juice and zest, parsley, chutney.
  3. Shape into 8-8 oz burger patties, cover and refrigerate for 2 hours.
  4. Season the turkey burgers with the salt and pepper. Place on a preheated, lightly oiled grill and grill for 7 minutes each side or until the meat is thoroughly cooked.
  5. To make the side of pear chutney, toss peeled and diced pear with cinnamon and sea salt.
  6. Place on a parchment-lined cookie sheet and bake at 350 for 10 minutes. Let cool.
  7. Add pear to chutney and currants/raisins.
  8. Serve alongside turkey burgers.
  9. Note: this can also be made into meatballs. To make cocktail meatballs, brush or dip into pear chutney and broil quickly to glaze.
  10. Serves 6.
  11. Let sit 5 minutes before serving.


Most Helpful

This is a great burger. Really moist. Make sure you cut the celery really thin. The burgers are great on there own.

sylviaspisic April 20, 2010

Awful! I am sorry to have spent the money to purchase the Major Grey's chutney and the chipotle tobasco. This is spicy which is fine - but the taste combo is disgusting. Spicy, sweet, salty and very fake tasting. I fried one burger and threw out the rest. Thank goodness I cut the recipe down since I had only 1.3 pounds of turkey.

Heidi Marie S. April 06, 2016

We have made these several times. They are delicious. The only thing we do differently is leave off the chutney (don't usually have on hand) added garlic (LOVE GARLIC) and only made 4 oz burgers (couldn't even begin to eat 8oz) These are a delicious alternative to beef (which we RARELY eat). Thanks for posting.... now I don't need to do a google search everytime I want to make these. Thanks again!

sconehead June 30, 2013

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