Sweet and savory grape shallot chutney adds an elegant touch to turkey burgers seasoned with a bit of basil pesto and topped with peppery arugula. A perfect flavor profile for fall burger cookouts.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: Turkey Burger
Servings: 4Burgers
Calories: 410kcal
Ingredients
1cupred grapessliced in half
1shallotcut into thin strips
¼cupbalsamic vinegar
1poundlean ground turkey
½teaspoonsalt
½teaspoonfreshly cracked black pepper
2tablespoonprepared basil pesto
4one-ounce slices fresh mozzarella cheese
2cupsbaby arugula
4whole wheat hamburger buns
Extra virgin olive oilor grapeseed oil
Instructions
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.