My sister sent me this list of ingredients which, when combined, are supposed to make a fantastic turkey burger. Teensy little problem, she didn’t send that sometimes helpful element called “measurements.” Okay. So, she later told me that it came from an Oprah Winfrey show, and I really tried to find the recipe on her site. “The Oprah.com search feature is currently undergoing a major upgrade and is temporarily unavailable.”
Although I managed to navigate through to the recipes section and found two other turkey burger choices, I could not find this list of ingredients. But, sister friend assured me Oprah had encouraged viewers to enjoy and share the recipe.
Finally, thanks to the wonders of google, I found the details, and Bob’s your uncle. Created by Jeff O’Neil and served at the private Mar-a-Lago club in Palm Beach. Will be on the menu in New York City, Chicago, and my dinner table. (T = tablespoon, t = teaspoon, C = cup)
1/4 C scallions, thinly sliced
1/2 C celery, finely chopped
3 Granny Smith apples, peeled and diced*
1/8 C canola oil
4 pounds ground turkey breast
2 T salt
1 T black pepper
2 t chipotle Tabasco™
1 lemon, juice and grated zest (yay! an excuse to use my zester from Sur La Table!)
1/2 bunch parsley, finely chopped
1/4 C Major Grey’s Chutney, pureed (good stuff – try it on chicken curry, too)
Sauté the scallions, celery, and apples in the canola oil until tender; drain and cool. In a large mixing bowl, combine the sautéed items and all remaining ingredients. Shape into eight patties, and refrigerate for at least 2 hours so they’ll retain their shape well on the grill. Season the patties with salt and pepper before grilling, about 7 minutes on each side, and make sure the meat is thoroughly cooked. You can also bake these in an oven or even a toaster oven (saves you heating the big oven in the summertime). The original recipe recommends serving these with a side of Mar-a-Lago Pear Chutney (yummy!) on toasted bread of your choice.
Now, don’t let the fact that old Teddie Turkey up there happens to be packing a shotgun keep you from trying this yourself.
~Janet @ The Christmas Place
*from a friend in culinary school – when dicing, do your best to make sure all the pieces end up the same size to ensure even cooking – and all this time I thought it was just for the prettiness! dope slap.