Yield: 8 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Sandwich, Wrap   Preparation Method: Grill   Product Type: Ground Turkey   Dish Type: Burger

Apple Chutney

1 Tablespoon unsalted butter

1-1/2 Medium shallots, minced

1 Tablespoon fresh ginger, peeled and minced

3 Tablespoons sugar

3 Tablespoons dry white wine

2 Ounces apple juice

3 Medium Granny Smith apples, peeled, cored and small dice

2 Medium star anise

1/2 Medium lemon, juiced

3/4 Bunch scallions, thinly sliced

In a non-reactive saucepan, sauté shallots and ginger in butter on medium-high heat until translucent. Add sugar and stir until completely dissolved and begins to caramelize. Deglaze pan with wine, apple juice and reduce by one-third. Add diced apple. Wrap star anise in cheesecloth and add to pan. Simmer on low heat for about 20-30 minutes. Add lemon juice, stir and remove from heat to cool. Remove cheesecloth with star anise. Fold in scallions.

Turkey Burgers

2-3/4 Pounds LEAN GROUND TURKEY

1-1/2 Large Spanish onions, chopped

3 Tablespoons chopped garlic

1/2 Bunch Italian parsley, chopped

1 cup + 2 Tbsp. Parmesan cheese, freshly grated

3 Tablespoons olive oil

3/4 Cup Apple Chutney

To Taste salt and freshly ground black pepper

Combine ground turkey with onions, garlic and parsley. Mix in Parmesan, olive oil and Apple Chutney. Season with salt and pepper. Gently mix well and form into 8-ounce patties.

Service and Plating

8 brioche buns

16 Leaves green leaf lettuce, washed and chilled

Grill turkey burger until golden brown. Finish in hot oven until the internal temperature reaches 165 degrees F. Toast buns. Place lettuce leaves atop brioche bottoms and top with turkey burgers. Place 2-ounces Apple Chutney atop each burger. Lean top of bun against turkey burger. Serve with chips or fries.

This moist burger was developed by Matthias Radits, CEC, HAAC, Corporate Chef at The Breakers, Palm Beach, FL. The recipe was a runner-up in the 2001 National Turkey Federation's "Turkey for All Seasons" Recipe Competition.

Nutrition Facts Calories 560   Calories from Fat 140 % Daily Value* Total Fat 16g 25% Saturated Fat 4.5g 23% Cholesterol 75mg 25% Sodium 760mg 32% Total Carbohydrate 54g 18% Dietary Fiber 4g 16% Sugars 17g   Protein 51g   Vitamin A 40% Vitamin C 30% Calcium 25% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4