Turkey Burgers With Rhubarb and Cherry Chutney

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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