May 1, 2006
National Turkey Federation
Yield: 8
Establishment: Restaurant, Club Operation, Catering Operation
Ethnicity: New American
Meal Type: Sandwich, Wrap
Preparation Method: Grill
Product Type: Turkey Burger, Ground Turkey
Dish Type: Burger
| Apple Chutney |
| 1 Tablespoon unsalted butter |
| 1-1/2 Medium shallots, minced |
| 1 Tablespoon fresh ginger, peeled and minced |
| 3 Tablespoons sugar |
| 3 Tablespoons dry white wine |
| 2 Ounces apple juice |
| 3 Medium Granny Smith apples, peeled, cored and small dice |
| 2 Medium star anise |
| 1/2 Medium lemon, juiced |
| 3/4 Bunch scallions, thinly sliced |
In a non-reactive saucepan, sauté shallots and ginger in butter on medium-high heat until translucent. Add sugar and stir until completely dissolved and begins to caramelize.
Deglaze pan with wine, apple juice and reduce by one-third.
Add diced apple.
Wrap star anise in cheesecloth and add to pan. Simmer on low heat for about 20-30 minutes.
Add lemon juice, stir and remove from heat to cool. Remove cheesecloth with star anise. Fold in scallions.
| Turkey Burgers |
| 2-3/4 Pounds LEAN GROUND TURKEY |
| 1-1/2 Large Spanish onions, chopped |
| 3 Tablespoons chopped garlic |
| 1/2 Bunch Italian parsley, chopped |
| 1 cup 2 Tbsp. Parmesan cheese, freshly grated |
| 3 Tablespoons olive oil |
| 3/4 Cup Apple Chutney |
| To Taste salt and freshly ground black pepper |
Combine ground turkey with onions, garlic and parsley. Mix in Parmesan, olive oil and Apple Chutney. Season with salt and pepper.
Gently mix well and form into 8-ounce patties.
| Service and Plating |
| 8 brioche buns |
| 16 Leaves green leaf lettuce, washed and chilled |
Grill turkey burger until golden brown. Finish in hot oven until the internal temperature reaches 165 degrees F.
Toast buns.
Place lettuce leaves atop brioche bottoms and top with turkey burgers. Place 2-ounces Apple Chutney atop each burger.
Lean top of bun against turkey burger. Serve with chips or fries.
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