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Caribbean Turkey Burgers with Honey Pineapple Chutney Submitted By: Trent
Date/Time : December-08-2005, 21:59:00

   

Ingredients:

Honey Pineapple Chutney:

1 Ripe fresh pineapple, peeled and cut into 1/2-inch slices.
1 Large sweet onion, peeled and sliced 1/2-inch thick.
1-1/2 Tablespoons vegetable oil,
1/3 Cup honey,
1/4 Cup red wine vinegar,
1 Tablespoon grated orange peel,
1 Tablespoon peeled and grated fresh ginger root,
1/4 Teaspoon ground allspice,
1/4 Cup red bell pepper, seeded and minced.

Directions:

Brush pineapple and onion slices with 1-1/2 tablespoons oil. Using the direct grill method, grill for about 5 minutes per side over medium-high heat or until lightly charred; remove and let cool slightly. Discard tough pineapple core. Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well. Bring to a boil; reduce heat and simmer, covered for 45 minutes. Add minced bell pepper and cook for 10 minutes more; let cool.

Turkey Burgers:

1-1/4 Pounds GROUND TURKEY, extra lean.
1/2 Cup Honey Pineapple Chutney,
1-1/2 Teaspoons Jamaican jerk seasoning,
2 Teaspoons vegetable oil,
4 Hawaiian sweet sandwich rolls or potato burger buns, split and toasted.
As needed butter lettuce leaves, washed, drained and chilled.

Directions:

In a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black pepper. Shape into 4 patties with BurgerMate and brush each with 1/2 teaspoon oil. Using the direct grill method, grill burgers over medium coals for 5 to 8 minutes per side or until cooked to an internal temperature of 165 degrees F. Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger.

 
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