Grilled Turkey Burger with Apple Chutney

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
8

A grilled turkey burger is paired with a delicious apple chutney. The chutney adds just the right amount of spice and sweetness.

Ingredients

For Turkey Burgers:
2 3⁄4 lb. lean ground turkey
1 1⁄2 Spanish onions, chopped
3 tbsp. chopped garlic
1⁄2 bunch Italian parsley, chopped
1 cup, plus 2 tbsp. freshly grated Parmesan cheese
3 tbsp. olive oil
1 3⁄4 cup apple chutney, divided (recipe follows)
Salt and pepper to taste
8 brioche buns
Lettuce leaves, for garnish

Apple Chutney:
1 1⁄2 shallots, minced
1 tbsp. peeled, and minced fresh ginger
1 tbsp. unsalted butter
2 tbsp. sugar
3 tbsp. dry white wine
2 oz. apple juice
3 Granny Smith apples, peeled cored, and diced small
2 star anise
1⁄2 lemon, juiced
3⁄4 bunch scallions, thinly sliced

Steps

1. Combine ground turkey with onions, garlic, and parsley. Mix in Parmesan, olive oil, and 3⁄4 cup apple chutney. Season with salt and pepper. Mix well and form into 8-oz. patties.

2. Grill burgers until golden brown. Finish in hot oven until internal temperature reaches 165°F.

3. Place burgers on toasted brioche buns and top with lettuce and 2-oz. chutney. Serve with chips or fries.

Apple Chutney:

1. Sauté shallots and ginger in butter until translucent. Add sugar and stir until it is completely dissolved and begins to caramelize. Deglaze pan with wine and apple juice and reduce by one third. Add diced apple.

2. Wrap star anise in cheesecloth and add to pan. Simmer on low heat for about 20-30 min. Add lemon juice; stir and remove from heat to cool. Remove cheesecloth with star anise and fold in scallions.

Yield: 1 3⁄4 cups.
 

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources