Caribbean Turkey Burgers with Honey Pineapple Chutney

turkey burger
The National Turkey Federation
  • Yield: 4 servings


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 1/2tablespoons vegetable oil
1/3cup honey
1/4cup red wine vinegar
1tablespoon grated orange peel
1tablespoon peeled and grated fresh ginger root
1/4teaspoon ground allspice
1/4cup red bell pepper, seeded and minced
Turkey Burgers:
1 1/4pounds ground turkey, extra lean
1/2cup honey pineapple chutney
1 1/2teaspoons Jamaican jerk seasoning
2teaspoons 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.

Nutritional Info *per serving

  • Calories 530
  • Fat 19g
  • Cholesterol 85mg
  • Sodium 400mg
  • Carbohydrate 62g
  • Fiber 4g
  • Sugars 39g
  • Protein 33g