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Caribbean Turkey Burgers with Honey Pineapple Chutney

This recipe is adapted from one that we found on the website for the National Turkey Federation (originally provided for them by the National Honey Board). The pineapple chutney adds tremendous flavor and moistness to the turkey. We served these burgers with Sweet Potato Oven Fries (see below) and Sweet-Spicy Cabbage Slaw (recipe coming soon). Caribbean Turkey Burgers with Honey Pineapple Chutney

Caribbean Turkey Burgers with Honey Pineapple Chutney

For the chutney ~
1 20-ounce can pineapple tidbits, drained
1 large sweet onion, peeled and chopped
1 teaspoon vegetable oil
1/4 cup honey
3 Tbsp apple cider vinegar
1 Tbsp grated orange zest
1 Tbsp peeled and grated fresh ginger root
1/4 tsp ground allspice
1 tsp Pickapeppa sauce or 1-1/2 tsp Jamaican jerk seasoning
1/4 cup red or orange bell pepper, seeded and diced

Heat the vegetable oil in a medium saucepan and add drained pineapple and chopped onion. Saute until onion turns translucent, about 3 minutes. Add honey, vinegar, orange zest, ginger, allspice and Pickapeppa sauce; stir well.

Bring to a boil; reduce heat and simmer, covered for 20-30 minutes until liquid is reduced and mixture is thickened. Add diced bell pepper and cook for a few minutes more; let cool.

For the burgers ~
1-1/4 lbs ground turkey, extra lean
1/2 cup pineapple chutney (see above)
Salt and pepper
2 tsp vegetable oil
4 Hawaiian sweet sandwich rolls or potato hamburger buns, split and toasted
Butter lettuce leaves, washed, drained and chilled
Tomatoes, sliced

In a medium bowl, stir together the ground turkey, the chutney, salt and pepper.

Shape into 4 large flat patties and brush each with 1/2 teaspoon oil.

Using the direct grill method, grill burgers over medium coals for 5 to 8 minutes per side or until cooked to an internal temperature of 165 degrees F.

Serve on toasted buns lined with lettuce leaves and a tomato slice. Place a heaping spoonful of chutney on top of each burger.

Sweet Potato Oven-Fries ~ Quick Instructions

Pre-heat oven to 425°. Peel and slice your sweet potatoes (as many as you want) into 1/2" thick slices. Cut each slice crosswise into "french-fry" style strips. Place in a bowl and drizzle with a little bit of cooking oil. Toss lightly. Dust with salt, pepper and pumpkin pie spice and toss again. Spread in a single layer on a baking sheet. If desired, grate some orange zest over top. Bake until potatoes are tender and edges begin to brown - check after 12-15 minutes.

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Posted by Lynne Webb in: Entrees | Poultry

Reader Comments (2)

It look's to good to be through I am definitely going to try this

Posted by: Sorina on June 13, 2008 (1)

Thanks, Sorina. This recipe really is a great twist on a traditional turkey burger - perfect for summer grilling. Check out our Pineapple Cocktail recipe, too, to serve along with the burgers - a tasty way to use up any leftover pineapple juice!

Posted by: Erika Pitera on June 19, 2008 (2)

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