White Turkey Burger with Cranberry Chili Chutney
White Turkey Burger with Cranberry Chili Chutney
Directions
- Grill-toast the bun, then spread the bottom bun with the spicy mayonnaise.
- Grill the white turkey burger to 165°F internal temperature.
- Top the burger with white cheddar cheese, then place the burger, cheddar side down, on the bottom bun.
- Portion the Cranberry Chili Chutney Relish over the burger, set the arugula over the chutney and place the crown over the burger.
Ingredients
- 6 arugula
- 1 bun(s), hamburger
- 2 cheese slice(s), cheddar
- 2 tbsp Cranberry Chili Chutney Relish
- 1 tbsp spicy mayonnaise
- 1 Butterball® Turkey Burger, White
Cranberry Chili Chutney Relish
Directions
- Sauté the garlic and onions in the peanut oil for 2–3 minutes in a heavy-duty 2-quart stainless steel or enamel-coated saucepan.
- Add the diced chilies and sauté for 2 minutes.
- Add the remaining ingredients and bring to a boil, then simmer until the liquid reduces by 90%, stirring occasionally. The chutney will thicken.
- Pour the chutney into a storage container and cover with a lid. The flavors will blend and develop.
Ingredients
- 1 tsp allspice, ground
- 1/2 tsp Black Pepper, ground
- 1/2 cup sugar, brown
- 1/2 tsp cardamom, ground
- 1 cinnamon, stick
- 1/4 tsp cloves, ground
- 1 lb cranberries
- 1 cup chile(s), fresno, seed removed, 1/4-inch dice
- 1 tbsp minced garlic
- 2 tbsp ginger, fresh, peeled, grated
- 2 tbsp jalapeño(s), finely chopped
- 2 tbsp lime, juice
- 1 1/2 cups onion(s), Vidalia , small dice
- 1 cup orange juice
- 2 tbsp oil, peanut
- 1/2 cup golden raisins
- 1/2 tsp red pepper, flakes
- salt, sea
- 1 cup vinegar, white wine
