Cranberry Turkey Burgers with Fresh Cranberry Chutney

   
 

This is a very winning combination—you’ll want to make it over and over again! A wonderful grilling recipe.  The flavor is amazing, especially when served with cranberry chutney.

I like to double the recipe and make it with half turkey and half beef.

They freeze GREAT too!

Cranberry Turkey Burgers

½ cup chicken broth

¼ cup plus 2 tablespoons whole-wheat couscous

(use flavored herb turkey or chicken variety if you can find it.) 

¼ cup dried cranberries

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 stalk celery chopped

½ cup shredded carrots

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

½ teaspoon salt

½ teaspoon freshly ground pepper

1 pound lean ground turkey, lean ground beef, or half and half

 

  Heat chicken broth to boiling and pour over couscous in a large bowl. Stir and set aside until the water is absorbed—about 5 minutes. Place cranberries in a bowl of hot water and let sit for 5 minutes. Drain well on paper towel. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery and carrots and sauté until softened. Add thyme, sage, salt and pepper and cook until fragrant, about 20 seconds more. Transfer mixture to the bowl with the couscous, add softened cranberries, and stir to combine. Let cool 5 minutes. Add meat and stir lightly until combined. Do not over mix. Form the mixture into 6 patties.

  To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn gently and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy, about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.)

  To grill, preheat grill to medium-high. Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve with Cranberry Chutney. Makes 6 servings

Cranberry Chutney

I absolutely love this relish. It’s great with ham and chicken, totally yummy on turkey burgers, and makes a wonderful appetizer when poured over a brick of cream cheese. I even like it on ice cream! If you love ginger, go for the larger amount in this recipe, but be careful—the ginger gets stronger as it sits!

•¼ cup dried apricots, finely chopped

•½ cup light brown sugar, firmly packed

•½ cup granulated sugar

•½ cup raisins

•1 cup orange juice

•3 cups fresh cranberries

•1 Granny Smith apple, peeled, cored and chopped

•1 teaspoon lemon zest, finely chopped

•¼ cup fresh lemon juice

•½ to 1 teaspoon red pepper flakes (depending on taste)

•1/8–¼ cup chopped crystallized ginger (or one teaspoon ground)

•½ cup pomegranate seeds

•In a saucepan, combine apricots, brown sugar, granulated sugar, raisins, and orange juice. Bring to a boil, then reduce heat and simmer, stirring, 5 minutes. Stir in cranberries, apple, and lemon zest. Simmer for 15 minutes more or until at least half of the cranberries have popped.

•Stir lemon juice, red pepper flakes, and ginger into the mixture before removing from heat. Add pomegranate seeds. Serve chutney chilled or at room temperature.

Comments

[Thanksgiving Menus]

This recipe of your seems to be great, perfect snacks for kids.