Turkey Burgers With Rhubarb and Cherry Chutney

Submitted by MarieRynr

"In the summer we like grilled turkey burgers and this tangy chutney pairs up perfectly with them. Who can resist a tasty grilled burger topped with grilled onions and this delicious relish!"

 

• Ready In: 1hr 12mins
• Ingredients: 27
• Serves: 4

ingredients

• FOR THE BURGERS

• 1 1⁄4 lbs ground turkey
• 3 tablespoons buttermilk
• 2 tablespoons olive oil
• 2 tablespoons minced fresh sage leaves
• 1 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 large sweet onion
• 2 tablespoons olive oil
• 1⁄4 teaspoon kosher salt
• 1 pinch paprika

• FOR THE CHUTNEY

• 2 lbs fresh rhubarb, trimmed,peeled and cut into 1/2 inch pieces
• 3 tablespoons sugar
• 1⁄2 cup honey
• 1 cup sour cherry, pitted
• 5 tablespoons red wine vinegar
• 3 tablespoons red wine
• 2 teaspoons mustard seeds
• 2 teaspoons kosher salt
• 1 pinch cinnamon
• 1 pinch allspice
• 1 pinch cayenne
• 1⁄2 cup minced red onion
• 3⁄4 cup celery, sliced 1/2 inch pieces
• 2 teaspoons orange zest
• 1 tablespoon minced jalapeno pepper (no seeds)
• 2 teaspoons lime juice
• 4 hamburger buns

directions

1. Make the chutney earlier in the day or the day before.
2. Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
3. let the rhubarb macerate and drain for 1/2 hour.
4. In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
5. Stir in the onion and cook for 2 minutes to soften.
6. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
7. when done it should be tender, but still have some texture.
8. Don't over cook.
9. Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
10. Stir in the lime juice, remove from the pan and let cool.
11. Serve either at room temperature or chilled.
12. To grill the onions, cut the onion into 4 1/2 inch thick slices.
13. Brush with oil and season with salt and paprika.
14. Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
15. Remove from grill and keep warm.
16. For the burgers, in a medium bowl, combine all burger ingredients and mix well.
17. Form into four patties, each about 3/4 inch thick.
18. Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
19. Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
20. Enjoy!

Reviews

[Stinkerbell]

These were excellent, moist and with a nice flavour and texture. Loves the chutney. The jalepeno gives it a real zing. I will make these often. Also great instructions, very easy to follow. This one is a winner to me!