Today is the day that the gobbler meets the grapes. That is, the turkey burger meets the sweet and juicy grapes that have burst in a hot pan of savory caramelized shallots. Can I get a yum yum from anyone out there???
One of my favorite recipes on this blog is the Teriyaki Turkey Burgers with the Grilled Pineapple and Wasabi Avocado Spread. We enjoyed them so much over the summertime that I thought it was high time for a fall-inspired burger. Even though the summer is winding down, tailgating season has just started and grills are still being fired up for juicy game day-worthy burgers.
If you have yet to try grapes in a savory recipe, this is a good one to start with. Ever since I tried Ina’s out-of-this-world delicious recipe for roasted sausages and grapes, I’ve been experimenting with grapes in all kinds of savory dishes. Salads, pizzas, sauces for pork and chicken, appetizers, and now burgers! It’s such a great way to add natural sweetness to balance out a dish and the color of the fruit always yields stunning eye appeal. Plus the grapes give a wonderful added nutrition bonus with all the antioxidants they contain – it’s a win win any way you look at it, to be sure!
This particular turkey burger recipe gets a flavor boost in 3 ways:
1. There’s pesto mixed into the burger patty (do you hate the word “patty” as much as I do???). This is a no-brainer addition because it’s a simple one-ingredient way to add mucho flavoro.
2. The grape and shallot chutney mixture is a flavor explosion because of the natural sweetness of grapes and shallots. Not to mention, we amplify the sweetness even more with carmelization – we’re getting fancy now!
3. Arugula is our leafy green of choice on this gobbler of a burger because it’s notes of peppery flavor balance out the sweetness of the grape shallot chutney.
AND on top of all that we add ooey gooey melty mozzarella because that’s Ryan’s favorite cheese and the mild flavor doesn’t compete with all the other bold personalities on this burger. Put these on your next tailgating menu – they are sure to please a crowd!
- 1 cup red grapes sliced in half
- 1 shallot cut into thin strips
- ¼ cup balsamic vinegar
- 1 pound lean ground turkey
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoon prepared basil pesto
- 4 one-ounce slices fresh mozzarella cheese
- 2 cups baby arugula
- 4 whole wheat hamburger buns
- Extra virgin olive oil or grapeseed oil
Heat a large nonstick skillet on medium-low heat. Add shallots and grapes and stir occasionally. Cook for about 15 minutes until tender and caramelized. Add balsamic vinegar, reduce heat to slow, and simmer until the vinegar has almost evaporated completely. Remove from heat into a bowl and cool slightly.
Wipe skillet with a paper towel and place on medium heat for the burgers.
Place ground turkey in a medium sized bowl. Add salt, pepper and basil pesto. Use hands to mix until just incorporated. Do not overmix.
Using a light touch, form the meat into 4 patties.
Cook each patty on medium heat in a drizzle of oil for 4-5 minutes on each side or until cooked through and temperature reaches 165 degrees. Place a slice of cheese on each patty while hot and tent with foil while you lightly toast the buns in the skillet on medium heat, cut faced down.
Place the burgers on toasted buns, top with 2 tablespoons of grape and shallot mixture, then ½ cup arugula. Optional: use remaining basil pesto to spread on buns. Serve immediately.