Here’s a twist for a cabin holiday meal. Grill juicy turkey burgers, and whip up cranberry chutney in a saucepan to add as a spread. Makes 6 servings.
Burger
1½ pounds ground turkey
2 minced garlic cloves
3 minced shallots
1 egg white
¼ cup bread crumbs
2 tablespoons Parmesan cheese
1 tablespoon chopped parsley
½ teaspoon salt
? teaspoon black pepper
Chutney
2 tablespoons butter
½ sliced onion
½ cup cranberries
½ teaspoon black pepper
1 whole clove
1 tablespoon white vinegar
2 tablespoons sugar
1 tablespoon water
1 teaspoon chopped parsley
¼ teaspoon salt
6 slices Swiss cheese
6 French onion buns
6 tablespoons mayonnaise
Baby greens
1. Combine all burger ingredients in a large bowl and mix thoroughly. Divide and form the mix into 6 patties.
2. For chutney, heat a saucepan over medium heat. Add butter and melt.
3. Add onions and cook for 20–30 seconds. Add cranberries, ½ teaspoon of pepper, and 1 clove. Cook for 1 minute to bloom the spices.
4. Add white vinegar to deglaze, and cook for 10–20 seconds.
5. Add sugar and water and cook on low for 3–5 minutes, until cranberries and onions start to break down and moisture in the pan begins to reduce. Chutney will start to become thick.
6. Remove saucepan from stove and stir in parsley and salt. Allow time to cool.
7. Season grill, and then set it to medium heat. Place the turkey burgers on grill.
8. Cook burgers for 5–6 minutes per side, turning once on each side to produce grill marks.
9. Make sure patties are cooked through, and then top each with a slice of Swiss cheese. Close grill to melt cheese for 30 seconds.
10. Grill French onion buns for 20–30 seconds to lightly toast them.
11. Spread 1 tablespoon of mayonnaise on each bun, then, spread 2 tablespoons of the cranberry chutney on each bun. Place burgers in buns and top with baby greens.
Burger
1½ pounds ground turkey
2 minced garlic cloves
3 minced shallots
1 egg white
¼ cup bread crumbs
2 tablespoons Parmesan cheese
1 tablespoon chopped parsley
½ teaspoon salt
? teaspoon black pepper
Chutney
2 tablespoons butter
½ sliced onion
½ cup cranberries
½ teaspoon black pepper
1 whole clove
1 tablespoon white vinegar
2 tablespoons sugar
1 tablespoon water
1 teaspoon chopped parsley
¼ teaspoon salt
6 slices Swiss cheese
6 French onion buns
6 tablespoons mayonnaise
Baby greens
1. Combine all burger ingredients in a large bowl and mix thoroughly. Divide and form the mix into 6 patties.
2. For chutney, heat a saucepan over medium heat. Add butter and melt.
3. Add onions and cook for 20–30 seconds. Add cranberries, ½ teaspoon of pepper, and 1 clove. Cook for 1 minute to bloom the spices.
4. Add white vinegar to deglaze, and cook for 10–20 seconds.
5. Add sugar and water and cook on low for 3–5 minutes, until cranberries and onions start to break down and moisture in the pan begins to reduce. Chutney will start to become thick.
6. Remove saucepan from stove and stir in parsley and salt. Allow time to cool.
7. Season grill, and then set it to medium heat. Place the turkey burgers on grill.
8. Cook burgers for 5–6 minutes per side, turning once on each side to produce grill marks.
9. Make sure patties are cooked through, and then top each with a slice of Swiss cheese. Close grill to melt cheese for 30 seconds.
10. Grill French onion buns for 20–30 seconds to lightly toast them.
11. Spread 1 tablespoon of mayonnaise on each bun, then, spread 2 tablespoons of the cranberry chutney on each bun. Place burgers in buns and top with baby greens.
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