Turkey Burgers with Rhubarb and Cherry Chutney Recipe
Grilled turkey burgers are a summer favorite in our household, especially when paired with a tangy chutney. The sweet and tart flavors of rhubarb and cherries come together beautifully in this homemade chutney, making it the perfect topping for juicy turkey patties. The addition of grilled onions brings a savory touch, balancing out the sweetness of the chutney and giving the burgers a delicious, smoky flavor. Whether you’re hosting a barbecue or enjoying a quiet dinner at home, this recipe is sure to impress.
Recipe Information
| Category | Poultry |
|---|---|
| Preparation Time | 1 hour |
| Cooking Time | 12 minutes |
| Total Time | 1 hour 12 minutes |
| Servings | 4 |
| Calories per Serving | 733.1 kcal |
Ingredients
For the Turkey Burgers
| Ingredient | Quantity |
|---|---|
| Ground turkey | 1 1/4 pounds |
| Buttermilk | 3 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh sage leaves | 2 |
| Kosher salt | 1 teaspoon |
| Fresh ground black pepper | 1/4 teaspoon |
For the Grilled Onions
| Ingredient | Quantity |
|---|---|
| Sweet onion | 1 |
| Olive oil | 2 tablespoons |
| Kosher salt | 1/4 teaspoon |
| Paprika | 1 teaspoon |
For the Rhubarb and Cherry Chutney
| Ingredient | Quantity |
|---|---|
| Fresh rhubarb | 1 cup |
| Sugar | 1/2 cup |
| Honey | 1/4 cup |
| Sour cherries | 1 cup |
| Red wine vinegar | 1/4 cup |
| Red wine | 1/4 cup |
| Mustard seeds | 1 teaspoon |
| Kosher salt | 1/2 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Ground allspice | 1/4 teaspoon |
| Ground cayenne pepper | 1/4 teaspoon |
| Red onion | 1/2 |
| Celery | 1 stalk |
| Orange zest | 1 teaspoon |
| Lime juice | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 733.1 kcal |
| Fat | 27.4 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 98.3 mg |
| Sodium | 2221.6 mg |
| Carbohydrates | 88.5 g |
| Fiber | 7.4 g |
| Sugar | 56.3 g |
| Protein | 36 g |
Instructions
Step 1: Prepare the Rhubarb and Cherry Chutney
- Start by preparing the chutney earlier in the day or even the day before, to allow the flavors to fully develop. This chutney can be made ahead of time, which makes it perfect for busy barbecues or gatherings.
- In a colander, place the rhubarb and sprinkle it with sugar. Let the rhubarb macerate and drain for about 30 minutes to draw out the excess moisture.
- While the rhubarb is draining, heat a skillet over medium heat and add honey, cherries, red wine vinegar, red wine, mustard seeds, kosher salt, cinnamon, allspice, and cayenne pepper. Cook, stirring occasionally, until the mixture thickens into a syrup-like consistency.
- Add the chopped red onion to the skillet and cook for an additional 2 minutes to soften the onions.
- Stir in the rhubarb and cook for another 10 minutes, stirring occasionally. The rhubarb should become tender but still maintain some texture. Be careful not to overcook it.
- Add the orange zest and finely chopped jalapeño pepper to the chutney and cook for 1 more minute. This will infuse the chutney with a little heat and a burst of citrus.
- Stir in the lime juice, remove from the heat, and let the chutney cool. You can either serve it at room temperature or chilled.
Step 2: Grill the Onions
- Slice the sweet onion into 1/2-inch thick rings. Brush the onion slices with olive oil and season with kosher salt and paprika.
- Preheat your grill to medium heat. Place the onion slices on the grill and cook for about 8 to 12 minutes, turning them halfway through to ensure even grilling. The onions should be tender and slightly charred when done.
- Once grilled, remove the onions from the grill and set them aside to keep warm.
Step 3: Prepare the Turkey Burgers
- In a medium-sized mixing bowl, combine the ground turkey, buttermilk, olive oil, fresh sage leaves, kosher salt, and fresh ground black pepper. Use your hands to mix everything together until well combined.
- Once the mixture is thoroughly combined, divide it into 4 equal portions. Shape each portion into a patty, approximately 3/4 inch thick.
- Preheat your grill to medium heat and cook the turkey patties for 10 to 12 minutes, turning once halfway through grilling. The burgers are done when the internal temperature reaches 170°F and the juices run clear.
- If desired, toast your buns on the grill during the last couple of minutes of cooking.
Step 4: Assemble the Turkey Burgers
- To assemble the burgers, place each turkey patty on a bun (toasted if you prefer). Top with a grilled onion slice and generously spoon the rhubarb and cherry chutney over the top.
- Serve immediately, and enjoy the juicy, flavorful turkey burger topped with tangy chutney and sweet grilled onions.
Tips & Variations
- Chutney Storage: You can store the rhubarb and cherry chutney in an airtight container in the refrigerator for up to a week. It also makes an excellent accompaniment to grilled meats, roasted vegetables, or cheese platters.
- Burger Customization: Feel free to customize your turkey burgers with additional seasonings or toppings. Fresh herbs like thyme or parsley can be added to the patty mixture for a fragrant twist.
- Spicy Option: For an extra kick, increase the amount of jalapeño pepper in the chutney or add a dash of hot sauce to the burger patties.
Conclusion
These turkey burgers with rhubarb and cherry chutney are the ultimate summer dish. The tangy chutney pairs perfectly with the juicy, savory turkey patties, and the grilled onions add a delicious smoky flavor. Whether you’re hosting a barbecue or simply want to enjoy a flavorful dinner, these burgers are sure to be a hit.
