Caribbean Turkey Burgers
Recipe courtesy of the National Honey Board.
Honey Pineapple Chutney
1 ripe fresh pineapple, peeled and cut into 1/2-inch slices
1 sweet onion, peeled and sliced 1/2-inch thick
1 1/2 tablespoon vegetable oil
1/3 cup honey
1/4 cup red wine vinegar
1 tablespoon grated orange peel
1 tablespoon peeled and grated fresh gingerroot
1/4 teaspoon ground allspice
1/4 cup red bell pepper, seeded and minced
1 1/4 pounds extra lean ground turkey
1 1/2 teaspoons Jamaican jerk seasoning
2 teaspoons vegetable oil
4 Hawaiian sweet sandwich rolls or potato burger buns, split and toasted
Butter lettuce leaves as needed, washed, drained and chilled
- For Honey Pineapple Chutney: Brush pineapple and onion slices with 1 1/2 tablespoons vegetable oil.
- 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.
- Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well.
- Bring to a boil; reduce heat and simmer, covered for 45 minutes. Add minced bell pepper and cook for 10 minutes more; let cool.
- For Burgers: In a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon pepper.
- Shape into 4 large flat patties and brush each with 1/2 teaspoon vegetable oil.
- 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 165°F (73.8°C).
- Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger.
Makes 4 servings.
Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
Recipe and photograph courtesy of the National Honey Board.