Turkey burger with apricot chutney

Turkey burger with apricot chutney

8 ratings

Leslie, Media Researcher


„A fun, exotic take on the classic burger! The spicy chutney works so well with the creaminess of the Camembert!“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
ground turkey
4
burger buns
350 g
apricots
30 g
ginger
2
shallots
100 g
Camembert
40 g
arugula
2 tbsp
butter
50 g
brown sugar
50 ml
white wine vinegar
1
onion
2 cloves
garlic
3 tbsp
olive oil
2 tbsp
Dijon mustard
salt
pepper
Metric
Imperial
  • 500 g ground turkey
  • 4  burger buns
  • 350 g apricots
  • 30 g ginger
  • 2  shallots
  • 100 g Camembert
  • 40 g arugula
  • 2 tbsp butter
  • 50 g brown sugar
  • 50 ml white wine vinegar
  • 1  onion
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • salt
  • pepper

Utensils

  • large saucepan
  • large pan
  • colander
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Belgian IPA
A burger calls for a beer, and the caramelized and fruity notes of this IPA will work perfectly with the gingery kick from the apricot chutney.

Nutrition per serving

Cal
488
Protein
19g
Fat
25g
Carb
46g

Step 1/4

For the chutney, wash, dry and halve apricots. Remove stones and dice into fine cubes. Grate ginger and finely chop shallots. Slice Camembert, wash arugula and set aside.
  • 350 apricots
  • 30 ginger
  • 2 shallots
  • 100 Camembert (mild)
  • 40 arugula
  • colander
  • cutting board
  • knife

For the chutney, wash, dry and halve apricots. Remove stones and dice into fine cubes. Grate ginger and finely chop shallots. Slice Camembert, wash arugula and set aside.

Step 2/4

Heat butter in a large pot over medium-high heat and sauté shallots and ginger for approx. 2 – 3 min. Add brown sugar and cook for approx. 2 – 3 min., until caramalized. Add apricots and stir to coat. Add white wine vinegar and leave to simmer over medium heat for approx. 25 min., or until apricots has disintegrated and liquid has greatly reduced. Set aside and let cool.
  • 2 tbsp butter
  • 50 brown sugar
  • 50 ml white wine vinegar
  • large saucepan

Heat butter in a large pot over medium-high heat and sauté shallots and ginger for approx. 2 – 3 min. Add brown sugar and cook for approx. 2 – 3 min., until caramalized. Add apricots and stir to coat. Add white wine vinegar and leave to simmer over medium heat for approx. 25 min., or until apricots has disintegrated and liquid has greatly reduced. Set aside and let cool.

Step 3/4

In the meantime, finely chop garlic and onion and mix with ground turkey. Add some of the olive oil and mustard and mix until combined. Season with salt and pepper. Shape into burger patties of equal size.
  • 1 onion
  • 2 cloves garlic
  • 500 ground turkey
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • salt
  • pepper
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl

In the meantime, finely chop garlic and onion and mix with ground turkey. Add some of the olive oil and mustard and mix until combined. Season with salt and pepper. Shape into burger patties of equal size.

Step 4/4

Fry burger patties in a large pan with the remaining olive oil over medium-high heat for approx. 5 – 6 min. on each side. Toast burger buns, then top with arugula, turkey patties, Camembert, and chutney. Enjoy!
  • 1 tbsp olive oil
  • 4 burger buns
  • large pan

Fry burger patties in a large pan with the remaining olive oil over medium-high heat for approx. 5 – 6 min. on each side. Toast burger buns, then top with arugula, turkey patties, Camembert, and chutney. Enjoy!