Mini burgers

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Belgium 2013 june 274 crop 2.Ingredients:

  • ¼ cup scallion
  • 1/2 cup finely chopped celery
  • 3 granny smith apples, peeled and diced
  • 1/8 cup oil
  • 4 lbs ground turkey breast
  • 2 teaspoons Tabasco sauce
  • 1 lemon, juice of, after zest is grated
  • 1/2 bunch parsley, finely chopped
  • 1/4 cup major grey’s chutney, pureed
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 1   pear, peeled and diced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 1/2 cups major grey’s chutney
  •    Saute the scallions, celery and green apples in the canola oil until tender. Let cool.
  • Directions:


  1. Place the ground turkey in a large mixing bowl. Add sauteed items and the pepper sauce, lemon juice and zest, parsley, chutney.
    Shape into 8-8 oz burger patties, cover and refrigerate for 2 hours.
    Season the turkey burgers with the salt and pepper. Place on a preheated, lightly oiled grill and grill for 7 minutes each side or until the meat is thoroughly cooked.
    To make the side of pear chutney, toss peeled and diced pear with cinnamon and sea salt.
    Place on a parchment-lined cookie sheet and bake at 350 for 10 minutes. Let cool.
    Add pear to chutney and currants/raisins.
    Serve alongside turkey burgers. This can also be made into meatballs. To make cocktail meatballs, brush or dip into pear chutney and broil quickly to glaze. Slap mini burgers into mini burger’s bread and let sit 5 minutes before serving.


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