Perdue
Turkey Burgers with Cranberry Chutney and Brie
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Turkey Burgers with Cranberry Chutney and Brie

Turkey Burgers with Cranberry Chutney and Brie

Serves 6 | Prep/Cook Time:
  • Calories 618
  • Protein 18g
  • Sodium 657mg
  • Sat.Fat 7.5g
  • Sugar 38g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 618
% Daily Value*
Total Fat 0g %
Saturated Fat 7.5g 38%
Cholesterol 63mg 21%
Sodium 657mg 27%
Total Carbs 57g 19%
Dietary Fiber 3.5g %
Sugars 38g
Protein 18g
Vitamin A 6%
Vitamin C 25%
Calcium 8%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
6 PERDUE® HARVESTLAND® Fresh Ground Turkey Burgers
1 tbsp olive oil
1/4 red onion, finely chopped
1 tbsp fresh ginger, minced
1/4 tsp ground cinnamon
1/4 tsp ground coriander
1/4 tsp ground allspice
1/4 tsp cayenne
1/4 tsp salt
pinch ground cloves
1 cup sugar
3/4 cup orange juice
3 tbsp red wine vinegar
1 pkg. fresh or frozen cranberries (12 ounces)
2 tsp poultry seasoning
6 egg buns, toasted
6 ounces Brie cheese, sliced
spinach leaves
Instructions
1 Heat the oil in a medium saucepan set over medium heat. Add the red onion and ginger. Cook, stirring occasionally, for 3 minutes or until softened. Add the cinnamon, coriander, allspice, cayenne, salt and cloves. Cook, stirring, for 2 minutes or until fragrant.
2 Add the sugar, orange juice and red wine vinegar; bring to a boil. Stir in the cranberries and return to a boil. Reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes or until cranberries pop and the mixture has thickened.
3 Chill completely before serving. Chutney will continue to thicken as it cools.
4 Sprinkle both sides of each burger with poultry seasoning. Prepare the turkey burgers according to package directions.
5 To assemble, layer spinach, a burger, Brie and chutney on each bun.
6 Tips: For easy entertaining, serve any leftover chutney with cheese and flat bread or crackers.
7 Serve burgers with baked sweet potato wedges.
8 For easy slicing, cut Brie cheese when it's cold and let the slices come to room temperature while grilling the burgers so it melts when layered on the bun.