It’s been a while since I posted. Did you miss me? As you know, we’ve been remodeling our kitchen, so that is keeping us busy, plus we were out of town for a wedding last weekend. I apologize for neglecting you all. As a peace offering, please accept this delicious turkey burger recipe – my favorite turkey burger recipe in fact!
Usually when we make burgers at our house, they are turkey burgers. If you’ve made turkey burgers, you know that they can easily dry out. This is a recipe that is not only delicious, with an unlikely combination of flavors that really works, but the burgers stay incredibly moist. There’s apple, celery, and apricot preserves that keep the meat from drying out and also add so much unexpected flavor. Oh, and they’re really healthy too – much lower fat that a beef burger.
I first saw this recipe, or heard of it, on Oprah, which is odd, because I didn’t really watch Oprah. I don’t remember if I just happened to be watching it one day or what, but I ended up with this recipe. She had gone to a restaurant called Mar-A-Lago, had this turkey burger, loved it, and talked the chef into coming on her show and sharing the recipe. This was probably about three or four years ago, and I have been making them ever since. This recipe is definitely a keeper in my rotation. Though, I’ve had to cut it down considerably from restaurant quantities to normal people quantities.
The original recipe calls for Major Grey’s chutney, which I couldn’t find initially, so I used apricot preserves. It adds a little touch of sweetness that is a nice compliment to the savory meat, onion, and celery. Recently, I did find Major Grey’s chutney, but I found that I liked the apricot preserves better! Maybe I was just used to having the burgers that way. Try it both ways and see which you like!
I usually serve these on the sandwich thin buns, with provolone cheese, tomato and lettuce. Tim likes Dijon on his, but I like a little of the apricot preserves. Oh, and I make them on my Foreman grill, but you could make them on an open grill or in a skillet if you don’t own such a device. I do recommend refrigerating them for a while if you can after you pat them out – they just seem to stay together better. I have, however, rushed them and not refrigerated them and it does work. You just have to be a little more gentle with them.
Mar-A-Lago Turkey Burgers
Adapted from the Trump Bar and Grille
Makes 4-5 burgers
- 2-3 scallions, chopped
- 1 small Granny Smith apple, finely chopped
- 1 stalk of celery, finely chopped
- 1 package (1.25 lbs) ground turkey
- 1/2 tsp tabasco sauce (or more to taste)
- 1/2 of a lemon, zested and juiced
- handful of parsley, chopped (a couple of Tablespoons)
- 2 Tablespoons apricot preserves or Major Grey’s chutney
- 1 Tablespoon extra virgin olive oil
- salt and pepper to taste
In a non-stick skillet over medium high heat, saute the green onions, apple, and celery in the extra virgin olive oil. Salt and pepper the veggies to taste. Cook for about 5-7 minutes, or until the veggies begin to soften. Spread cooked veggies out on a plate and allow to cool.
In a medium bowl, mix together the cooled veggies and remaining ingredients, including a little more salt and pepper. Mix until just incorporated – do not overmix or the meat will get tough. Form the meat into patties and refrigerate for two hours. Grill about 7-10 minutes on Foreman grill, or about 7 minutes on each side on an open grill or skillet (or until internal temperature reaches 180 degrees).
Serve on a bun or sandwich thin with provolone, tomato, and lettuce and a smear of the preserves or your favorite burger condiment.