Serves 4
Turkey Burgers With Chunky Peach Cranberry Sauce
- Prep Time 25 Minutes
- Cooking Time 40 Min
- Method Direct Heat
Ingredients
- Sauce
- 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
- Burgers
- 450-550G 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
Instructions
- 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.
- Preparation Time: 25 Minutes
- Braai Time: 8-12 Minutes
- Total Time: 40 Min
- Serves: 4
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 75°C
- Equipment: Precision Grill Spatula, Instant-Read Thermometer
What Do You Need? Recommened Tools
Precision Grill Spatula
R529.00
Instant-Read Thermometer
R299.00
