Best Cherry Turkey Burgers Recipes

TURKEY BURGERS WITH RHUBARB AND CHERRY CHUTNEY

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!

CHERRY TURKEY BURGERS

Steps:

• In a large bowl mix all ingredients up to salt and pepper and form into four patties.
• Grill and serve on buns with lettuce and tomato.

GRILLED CHERRY TOMATO TURKEY BURGERS

Steps:

• Soak 4 bamboo skewers for 30 minutes. Combine 1 T mustard, panko, milk, garlic, shallot, basil, s & p. Add turkey, mix and form into four 1/2-inch thick patties. Thread tomatoes on skewers and brush with olive oil Grill patties for 11 to 13 minutes until done (165 degrees F) Add tomato skewers for the last 6 minutes of grilling Spread the cut sides of toasted bread with remaining mustard. Place each burger on top. Remove tomatoes from skewers and pile on burgers. Drizzle with lemon juice and sprinkle with s & p and additional basil. 297 cal., 7 g fat, 55 mg chol, 821 mg sodium, 24 g carb, 2 g fiber, 33 g pro.