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

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

Sponsored Content
WinCup product

From WinCup ® .

The shape of hospitality is always changing—and challenging. Take the boom in off-premise and takeout, for example, that is expanding foodservice beyond the four walls of the dining room. That trend is driving both commercial and noncommercial operators to rethink their packaging needs—from a practical operational standpoint as well as when it comes to addressing consumers’ needs and desires.

Take it away

The tide of takeout is rising: 49% of 18- to 34-year olds say they are ordering food to-go more often now than they were three years ago, with 36% saying...

Industry News & Opinion

The dining team at Northwestern University in Evanston, Ill., is concerned about the school’s upcoming switch to a new food vendor this fall, the Daily Northwestern reports.

While Northwestern says that its new vendor, Compass, will invite staff to join the company and dining employees will receive the same pay, benefits and seniority they have in their current arrangement, workers are still worried about the change.

Staff say that the university did not keep them informed while searching for a new vendor and that they learned about new developments through students and...

FSD Resources