• 1 tablespoon extra virgin olive oil
  • 3 tablespoons finely chopped spring onions
  • 2 cups small diced peaches, skin removed
  • 3 tablespoons cranberry sauce
  • 3 tablespoons white wine vinegar
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon tomato paste
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 large sweet onion, cut crosswise into 1.5cm slices
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • Pinch of paprika


  • 1-1/4 pounds ground turkey (93% lean)
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 burger buns


  • In a medium sauté pan over medium heat, warm the oil and sauté the shallots for 3 minutes. Add the peaches and sauté until the juices release from the fruit, about 2 minutes. Add the rest of the ketchup ingredients and simmer for 5 to 6 minutes. Remove from the heat and chill completely.
  • Brush or spray the onion slices with the oil and season evenly with salt and paprika.
    In a medium bowl gently combine the burger ingredients and mix well. Form into 4 burgers of equal size and thickness, each about 2cm thick. Grill the onion slices and patties over direct medium heat (180°C to 230°C), with the lid closed as much as possible, until the onion slices are tender and the patties are well browned, turning once. The onion slices will take 8 to 12 minutes and the burgers will take 10 to 12 minutes. Then grill the buns, cut sides down, over direct heat until toasted, about 30 seconds.
  • Place the burgers on buns and top with grilled onions and chunky peach cranberry ketchup.


Prep time: 30 minutes
Grilling time: 8 to 12 minutes
Serves: 4

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