Turkey Burgers With Rhubarb And Cherry Chutney Recipes

Steps:

• Make the chutney earlier in the day or the day before.
• Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
• let the rhubarb macerate and drain for 1/2 hour.
• In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
• Stir in the onion and cook for 2 minutes to soften.
• Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
• when done it should be tender, but still have some texture.
• Don't over cook.
• Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
• Stir in the lime juice, remove from the pan and let cool.
• Serve either at room temperature or chilled.
• To grill the onions, cut the onion into 4 1/2 inch thick slices.
• Brush with oil and season with salt and paprika.
• Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
• Remove from grill and keep warm.
• For the burgers, in a medium bowl, combine all burger ingredients and mix well.
• Form into four patties, each about 3/4 inch thick.
• Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
• Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
• Enjoy!

Steps:

• In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Steps:

• Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
• Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
• The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)

Steps:

• In medium bowl, mix turkey, egg white, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add patties; cook 6 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• Meanwhile, in small bowl, mix chutney ingredients until well blended.
• On bun bottoms, place lettuce and burgers. Spoon 2 tablespoons chutney on each burger. Cover with bun tops.