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.

turkey burger
The National Turkey Federation


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


  1. To prepare the chutney, brush pineapple and onion slices with 1 1/2 tablespoons oil.
  2. 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.
  3. Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well.
  4. Bring to a boil; reduce heat and simmer, covered for 45 minutes. Add minced bell pepper and cook for 10 minutes more; let cool.
  5. 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.
  6. Shape into 4 large flat patties and brush each with 1/2 teaspoon oil.
  7. 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.
  8. 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.



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