This popular turkey burger is also served at the Trump Bar and Grille in Trump Tower, New York, NY;
Trump International Hotel & Tower, Chicago, IL;
and Trump International Hotel & Tower, Las Vegas, NV.
| Pear Chutney |
| 1 Anjou pear, peeled and diced |
| 1/2 Teaspoon ground cinnamon |
| 1 Teaspoon sea salt |
| 1-1/2 Cups Major Grey's Chutney |
| 1/4 Cup dried currants or raisins |
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- Preheat oven to 350 degrees F.
- Toss diced pears with cinnamon and salt.
- Bake on a parchment-lined baking sheet for 10 minutes.
- Cool and mix with chutney and currants or raisins.
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| Turkey Burger |
| 1/4 Cup scallions, thinly sliced |
| 1/2 Cup celery, finely chopped |
| 3 Granny Smith apples, peeled, cored and diced |
| 2 Tablespoons canola oil |
| 4 Pounds GROUND TURKEY BREAST |
| 2 Tablespoons salt |
| 1 Tablespoon black pepper |
| 2 Teaspoons hot pepper sauce with chipotle |
| 1 lemon, juice and grated zest |
| 1/2 Bunch parsley, finely chopped |
| 1/4 Cup Major Grey's Chutney, pureed |
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- Sauté scallions, celery and apples in hot oil until tender. Let cool.
- Place ground turkey in a large mixing bowl. Add sautéed items and remaining ingredients. Shape into eight 8-ounce burgers. Cover and refrigerate for 2 hours.
- Season turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill.
- Grill each side for 7 minutes or until the internal temperature reaches 165 degrees F. Let rest for 5 minutes.
- Serve with a side of Mar-a-Lago Pear Chutney on a hamburger roll.
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