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Turkey Burgers with Chunky Peach Cranberry Ketchup

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

20151023095359 Row Poultry 10

Ketchup

  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 3 tablespoons finely chopped shallot
  • Completed step 2 fresh peaches, skin removed and cut into ¼-inch dice
  • Completed step 3 tablespoons cranberry sauce
  • Completed step 3 tablespoons white wine vinegar
  • Completed step 1 tablespoon packed dark brown sugar
  • Completed step ½ tablespoon tomato paste
  • Completed step 1 teaspoon finely chopped fresh thyme leaves
  • Completed step ¼ teaspoon ground Mediterranean oregano
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 1 large sweet onion, cut crosswise into ½-inch slices
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step ¼ teaspoon kosher salt
  • Completed step ⅛ teaspoon paprika

Patties

  • Completed step 1¼ pound ground turkey (85% lean)
  • Completed step 2 tablespoons water
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon Worcestershire sauce
  • Completed step 1½ teaspoon Bell's® seasoning
  • Completed step 1 teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 4 hamburger buns, split

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium skillet over medium heat on the stove, warm the oil. Add the shallot and cook until tender, about 3 minutes, stirring occasionally. Add the peaches and cook until the juices release from the fruit, about 2 minutes. Add the rest of the ketchup ingredients and bring to a simmer. Reduce the heat to medium-low and simmer until the juices thicken, 5 to 6 minutes. Remove from the heat and let cool to room temperature.
  • Brush the onion slices with the oil and season evenly with the salt and paprika.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • Brush the cooking grates clean. Grill the onion slices and patties over direct medium heat, with the lid closed, until the onion slices are tender and the patties are fully cooked (165ºF), turning once or twice. The onion slices will take 8 to 12 minutes and the patties will take 10 to 12 minutes. During the last minute of grilling time, toast the buns over direct heat.
    Brush the cooking grates clean. Grill the onion slices and patties over direct medium heat, with the lid closed, until the onion slices are tender and the patties are fully cooked (165°), turning once or twice. The onion slices will take 8 to 12 minutes and the patties will take 10 to 12 minutes. During the last minute of grilling time, toast the buns over medium heat.
    Brush the cooking grates clean. Grill the onion slices and patties over medium heat, with the lid closed, until the onion slices are tender and the patties are fully cooked (165°), turning once or twice. The onion slices will take 8 to 12 minutes and the patties will take 10 to 12 minutes. During the last minute of grilling time, toast the buns over medium heat.
  • Place the patties on buns and top with grilled onions and peach cranberry ketchup.

let's Gear up

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