Caribbean Turkey Burgers with Honey Pineapple Chutney
- Yield 4 servings
Need a vacation? These Caribbean turkey burgers star a sweet and tangy honey pineapple chutney to give you a delicious break from the ordinary.
- Honey Pineapple Chutney:
- 1 -- ripe fresh pineapple, peeled and cut into the 1/2-inch slices
- 1 -- large, sweet onion, peeled and sliced 1/2-inch thick
- 1 1/2 tablespoons vegetable oil
- 1/3 cup honey
- 1/4 cup red wine vinegar
- 1 tablespoon grated orange peel
- 1 tablespoon peeled and grated fresh ginger root
- 1/4 teaspoon ground allspice
- 1/4 cup red bell pepper, seeded and minced
- Turkey Burgers:
- 1 1/4 pounds ground turkey, extra lean
- 1/2 cup honey pineapple chutney
- 1 1/2 teaspoons Jamaican jerk seasoning
- 2 teaspoons vegetable oil
- 4 -- Hawaiian sweet sandwich rolls or potato burger buns, split and toasted
- -- Butter lettuce leaves, washed, drained and chilled
- To prepare the chutney, brush pineapple and onion slices with 1 1/2 tablespoons oil.
- Using the direct grill method, grill for about 5 minutes per side over medium-high heat or until lightly charred; remove and let cool slightly. Discard tough pineapple core.
- Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well.
- Bring to a boil; reduce heat and simmer, covered for 45 minutes. Add minced bell pepper and cook for 10 minutes more; let cool.
- To prepare the burgers, in a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black 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 165F.
- Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger.
Recipe courtesy of the National Honey Board.