© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Anjou pear, peeled and diced
1/2 tsp ground cinnamon
1 tsp sea salt
1-1/2 c Major Grey's Chutney
1/4 c dried currants or raisins
1/4 c scallions, thinly sliced
1/2 c celery, finely chopped
3 Granny Smith apples, peeled, cored and diced
2 tbsp canola oil
4 lbs GROUND TURKEY BREAST
2 tbsp salt
1 tbsp black pepper
2 tsp hot pepper sauce with chipotle
1 lemon, juice and grated zest
1/2 Bunch parsley, finely chopped
1/4 c Major Grey's Chutney, pureed
PEAR CHUTNEY
Preheat oven to 350 degrees F.
Toss diced pears with cinnamon and salt.
Bake on a parchment-lined baking sheet for 10 minutes.
Cool and mix with chutney and currants or raisins.
TURKEY BURGER
Sauté scallions, celery and apples in hot oil until tender. Let cool.
Place ground turkey in a large mixing bowl. Add sautéed items and remaining ingredients. Shape into eight 8-ounce burgers. Cover and refrigerate for 2 hours.
Season turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill.
Grill each side for 7 minutes or until the internal temperature reaches 165 degrees F. Let rest for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney on a hamburger roll.