Sweet and Savory Apple Bacon Turkey Burgers
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 0g||%|
|Saturated Fat 7.5g||38%|
|Total Carbs 57g||19%|
|Dietary Fiber 3.5g||%|
|Vitamin A 6%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbspolive oil
1/4 red onion, finely chopped
1 tbspfresh ginger, minced
1/4 tspground cinnamon
1/4 tspground coriander
1/4 tspground allspice
3/4 cuporange juice
3 tbspred wine vinegar
1 pkg.fresh or frozen cranberries (12 ounces)
2 tsppoultry seasoning
6 egg buns, toasted
6 ouncesBrie cheese, sliced
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.
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.
Chill completely before serving. Chutney will continue to thicken as it cools.
Sprinkle both sides of each burger with poultry seasoning. Prepare the turkey burgers according to package directions.
To assemble, layer spinach, a burger, Brie and chutney on each bun.
Tips: For easy entertaining, serve any leftover chutney with cheese and flat bread or crackers.
Serve burgers with baked sweet potato wedges.
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.
Turkey Burgers with Cranberry Chutney and BrieAdd Your Comment