Caribbean Turkey Burgers with Honey Pineapple Chutney

By Susan52

Ingredients

• Honey Pineapple Chutney:
• 1 ripe fresh pineapple, peeled and cut into the 1/2-inch slices
• 1 large, sweet onion, peeled and sliced
• 1/2 -inch thick
• 1 1/2 tablespoons vegetable oi
• l1/3 cup honey
• 1/4 cup red wine vinegar
• 1 tablespoon grated orange peel
• 1 tablespoon peeled and grated fresh ginger root
• 1/4 teaspoon ground allspice1/4 cup red bell pepper,seeded and minced
• Turkey Burgers:
• 1 1/4 pounds ground turkey, extra lean
• 1/2 cup honey pineapple chutney
• 1 1/2 teaspoons Jamaican jerk seasoning
• 2 teaspoons vegetable oil
• 4 Hawaiian sweet sandwich rolls or potato burger buns, split and toasted

Preparation

Step 1

To prepare the chutney, brush pineapple and onion slices with 1 1/2 tablespoons oil.

Using the direct grill method, grill for about 5 minutes per side over medium-high heat or until lightly charred; remove and let cool slightly. Discard tough pineapple core.

Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well.

Bring to a boil; reduce heat and simmer, covered for 45 minutes. Add minced bell pepper and cook for 10 minutes more; let cool.

To prepare the burgers, in a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black pepper.

Shape into 4 large flat patties and brush each with 1/2 teaspoon oil.

Using the direct grill method, grill burgers over medium coals for 5 to 8 minutes per side or until cooked to an internal temperature of 165F.

Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger.