Mar-A-Lago Turkey Burgers
(Recipe courtesy of Jeff O'Neill.)
*NOTE: I added 1 Tbsp salt and 1 Tbsp freshly ground pepper along with the other ingredients in the meat mixture before refrigerating. (I thought the original S & P amounts written were WAY too much, and I was right.) I then made 6-oz patties (approx.) and ended up with 13 from one full recipe. One patty with bun was plenty for each guest, IMHO. wigs
Ingredients: Serves 6
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
2 Tbsp. black pepper
2 tsp. Tabasco� chipotle pepper sauce
1 lemon, juiced and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Saut� the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add saut�ed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney (recipe below) and your favorite toasted bread, pita or hamburger roll.
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Mar-A-Lago Pear Chutney--Recipe courtesy of Jeff O'Neill.
Ingredients: Serves 6
1 Anjour pear, peeled and diced
1/2 tsp. sea salt
1 1/2 cups Major Grey's Chutney
1/4 cup dried currants or raisins
Preheat oven to 350�.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins. (I served this at room temp. wigs)
http://www.oprah.com/recipe/food/recipessandwiches/20080516_tows_turkeyburger
(Recipe courtesy of Jeff O'Neill.)
*NOTE: I added 1 Tbsp salt and 1 Tbsp freshly ground pepper along with the other ingredients in the meat mixture before refrigerating. (I thought the original S & P amounts written were WAY too much, and I was right.) I then made 6-oz patties (approx.) and ended up with 13 from one full recipe. One patty with bun was plenty for each guest, IMHO. wigs
Ingredients: Serves 6
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
2 Tbsp. black pepper
2 tsp. Tabasco� chipotle pepper sauce
1 lemon, juiced and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Saut� the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add saut�ed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney (recipe below) and your favorite toasted bread, pita or hamburger roll.
/////////////////////////////////////////////////
Mar-A-Lago Pear Chutney--Recipe courtesy of Jeff O'Neill.
Ingredients: Serves 6
1 Anjour pear, peeled and diced
1/2 tsp. sea salt
1 1/2 cups Major Grey's Chutney
1/4 cup dried currants or raisins
Preheat oven to 350�.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins. (I served this at room temp. wigs)
http://www.oprah.com/recipe/food/recipessandwiches/20080516_tows_turkeyburger