Turkey Burgers with Rhubarb and Cherry Chutney
Elevate your burger game with these flavorful Turkey Burgers with Rhubarb and Cherry Chutney—a delightful combination of savory and sweet that's perfect for any occasion. Juicy, well-seasoned turkey patties are grilled to perfection and paired with a tangy homemade chutney made from fresh rhubarb, sweet cherries, and a hint of ginger for a unique twist. Nestled on a toasted bun with crisp lettuce, red onion slices, and optional creamy mayonnaise, these burgers strike the perfect balance of textures and flavors. Ready in just 45 minutes, this recipe is a showstopper that brings gourmet flair to your weeknight dinner or backyard barbecue. Ideal for fans of creative burger recipes, seasonal fruits, and quick, crowd-pleasing meals!
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Recipe Information
Ingredients
- 1 lb ground turkey
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 cup rhubarb
- 1 cup sweet cherries (pitted and halved)
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 0.25 tsp ground ginger
- 4 hamburger buns
- 4 lettuce leaves
- 0.5 cup sliced red onion
- 4 tbsp mayonnaise (optional)
Instructions
In a large mixing bowl, combine ground turkey, onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix gently but thoroughly to avoid overworking the meat.
Divide the turkey mixture into 4 equal portions and shape them into patties about 1/2-inch thick. Use your thumb to press a slight indentation in the center of each patty to prevent puffing during cooking.
Heat a skillet or grill pan over medium heat. Add olive oil and swirl to coat the pan.
Cook the turkey patties for about 4-5 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from heat and let them rest for a few minutes.
While the burgers cook, prepare the rhubarb and cherry chutney. In a small saucepan, combine diced rhubarb, sweet cherries, brown sugar, apple cider vinegar, and ground ginger.
Simmer the chutney over medium-low heat for about 10-12 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Remove from heat and let it cool slightly.
Toast the hamburger buns lightly if desired.
Assemble the burgers: Spread mayonnaise on the bottom half of each bun (optional). Add a lettuce leaf, the cooked turkey patty, a generous spoonful of rhubarb and cherry chutney, and a few slices of red onion. Top with the other half of the bun.
Serve immediately and enjoy your Turkey Burgers with Rhubarb and Cherry Chutney!
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 77.0 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1235 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
