Servings: 
8
Ethnicity: 
American
Preparation Method: 
Grill
Product Type: 
Ground Turkey

Nutrition Facts

Mar-a-Lago Turkey Burger with Pear Chutney

Executive Chef Jeff O'Neill

Chef Name: 
Executive Chef Jeff O'Neill
Restaurant: 
Mar-a-Lago Club
Palm Beach, FL
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
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
 
PEAR CHUTNEY

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.

TURKEY BURGER

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.