Cherry Turkey Burgers Recipes

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Steps:

• In a large bowl mix all ingredients up to salt and pepper and form into four patties.
• Grill and serve on buns with lettuce and tomato.

Steps:

• Preheat the oven to 200 degrees F.
• In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
• Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
• Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
• Serve the turkey culets on individual plates with some sauce spooned over the top.
• Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.

Steps:

• Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
• Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
• Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

Steps:

• Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
• Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
• When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
• Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
• Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.

Steps:

• Make the chutney earlier in the day or the day before.
• Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
• let the rhubarb macerate and drain for 1/2 hour.
• In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
• Stir in the onion and cook for 2 minutes to soften.
• Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
• when done it should be tender, but still have some texture.
• Don't over cook.
• Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
• Stir in the lime juice, remove from the pan and let cool.
• Serve either at room temperature or chilled.
• To grill the onions, cut the onion into 4 1/2 inch thick slices.
• Brush with oil and season with salt and paprika.
• Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
• Remove from grill and keep warm.
• For the burgers, in a medium bowl, combine all burger ingredients and mix well.
• Form into four patties, each about 3/4 inch thick.
• Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
• Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
• Enjoy!