Apricot Chutney Turkey Burgers

This is Pawsome, and we’re going to be friends/roommates for a couple of weeks, while his usual human companions are off gallivanting on a fabulous cruise (HI MELISSA!).  Despite his initial shyness, I picked up a very neat trick from this guy: when wanting affection, headbutt somebody in the face.  Bonus points if they’re not awake yet.

I may or may not try that…

Or I may make dinner instead.

I may make a chutney to dress up a plain turkey burger.  Chutney to keep things interesting and delicious: sweet fruit, sugar and honey, spicy serrano, and warm, fragrant cumin and coriander.  It’s a beautiful thing.

Really, at this point you could forget about the burgers.  Grab a baguette and some creamy goat cheese, then go to town on some chutney.  Choose your own adventure!

If you stick with me and make the burgers, that’s awesome too.  Everyone seems to have some secret “trick” or add-in for perfect, juicy turkey burgers, and I’m no exception…  I’ve settled into the belief that simple is best: turkey, salt and pepper.  Grill them until you no longer see pink on the sides, and until they no longer feel squishy when poked.  It’s actually pretty easy to tell whether what’s under there is a burger or raw ground meat.  Some trial and error may be necessary, but when you get a feel for it, you are basically a turkey burger god(dess).

Grill up and enjoy!

(I was totally kidding.  I’m not going to headbutt you, or anyone.  Xo.)

Apricot Chutney Turkey Burgers
(chutney recipe slightly adapted from Cooking Light via MyRecipes

For chutney:
1/2 teaspoon cumin seeds
4 apricots, pitted and diced
1/4 cup light brown sugar, packed
1/4 cup chopped red onion
3 tablespoons apple cider vinegar
2 tablespoons dried tart cherries (or golden raisins) 
1 tablespoon honey
1 serrano pepper, minced (use half and/or remove seeds for a milder chutney) 
1/2 teaspoon mustard powder
1/2 teaspoon ground coriander
Salt and freshly ground black pepper to taste

For burgers:
1 lb or so ground turkey
Salt and pepper to taste
Olive oil, for brushing grill
4 buns
4 slices of a mild cheese of your choice (provolone is nice)
4 lettuce leaves, or a handful of other greens

To make the chutney, heat cumin seeds in a small saucepan over medium heat until fragrant and toasted.  (Alternatively, you could just use 1/2 teaspoon of ground cumin and skip this step–just throw it in with everything else.)  Add the next 9 chutney ingredients and cook for 15 minutes or so, stirring occasionally, until the fruit is soft and the chutney is thickened.  Set aside–you can use this hot or at room temperature.

Meanwhile, season the ground turkey with salt and pepper and form into 4 patties.  Heat a grill to medium-high, brush with olive oil, and grill until burgers are no longer pink and no longer feel squishy when poked, about 4-5 minutes per side.  Top with cheese.  Transfer to buns alongside greens and top with chutney.  Serve immediately.

2 Responses to Apricot Chutney Turkey Burgers

  1. Mmmmm. That chutney looks delish. It would be great on a salmon burger too, huh? I sure hope my kids don’t read your blog. . . I don’t need anyone head-butting me in the face! ;)

    • Yes, it’d be great on fish too!

      And don’t worry, your kids are much smarter than cats… Especially this one–bless his heart.