Mar-a-Lago Turkey Burgers with Pear Chutney

Recipe courtesy of Jeff O'Neill
Oprah.com, Published on June 03, 2008

I revised the recipe to how I made it. The original recipe called for 4 lbs of turkey, I only used 2 lbs of turkey, but I still got about 10 good sized burgers with all the other ingredients mixed in. The last time I made these, instead of the tabasco sauce, I chopped up a chipotle in adobe sauce minus the seeds and this was an awesome addition - gave it just a bit of a kick. Major Grey's chutney is a key ingredient that can be found in the grocery aisle near the barbaque sauces, ketcheps, marinades, etc I think. Because there are so many ingredients mixed with meat, the burgers don't stick together well at first - that's why it's important to refrigerate for a couple hours at least. I usually just make them the day before we plan on grilling. By then the burgers are nice and firm and don't fall apart through the grill!

1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
2 Granny Smith apples , peeled and diced
1/8 cup canola oil
2 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney

Directions:
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Mar-a-Lago Pear Chutney
This pear chutney topping is the key to giving the Mar-a-Lago Turkey Burger that extra zing.


1 Anjour pear , peeled and diced
1/2 tsp. sea salt
1 1/2 cups Major Grey's Chutney
1/4 cup dried currants or raisins

Directions:
Preheat oven to 350°.

Toss the diced pears with cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.