White Turkey Burger with Cranberry Chili Chutney
Ingredients
WHITE TURKEY BURGER
  • 1ea. Butterball White Turkey Burger
  • 1ea. Fresh burger bun
  • 1tbsp. Spicy mayonnaise
  • 2slices white Cheddar cheeseoptional
  • 2tbsp. Cranberry Chili Chutney Relish
  • 6ea. Arugula leaves
CRANBERRY CHILI CHUTNEY RELISH (Yield: 1 ½ quarts)
  • 1.5cups Vidalia onionssmall dice
  • 1tbsp. Fresh garlicminced
  • 2tbsp. Peanut oil
  • 1cup Fresh Fresno chiliesseeds removed, ¼-inch dice
  • 1cup Champagne vinegar or white wine vinegar
  • 1cup Fresh orange juice
  • 1lb. Fresh cranberries
  • 2tbsp. Fresh gingerpeeled, grated
  • ½cup Golden raisins
  • ½cup brown sugar
  • 2tbsp. Fresh jalapeñosfinely chopped
  • ½ tsp. Black pepper
  • 1tsp. Allspiceground
  • 1ea. Cinnamon stick
  • ½ tsp. Cardamomground
  • ¼ tsp. Clovesground
  • ½tsp. Red Pepper Flakes
  • 2tbsp. fresh lime juice
  • Sea salt or kosher saltto taste
Instructions
TO PREPARE THE WHITE TURKEY BURGER:
  1. Grill-toast the bun, then spread the bottom bun with the spicy mayonnaise.
  2. Grill the white turkey burger to 165°F internal temperature.
  3. Top the burger with white cheddar cheese, then place the burger, cheddar side down, on the bottom bun.
  4. Portion the Cranberry Chili Chutney Relish over the burger, set the arugula over the chutney and place the crown over the burger.
TO PREPARE THE CRANBERRY CHILI CHUTNEY RELISH:
  1. Sauté the garlic and onions in the peanut oil for 2–3 minutes in a heavy-duty 2-quart stainless steel or enamel-coated saucepan.
  2. Add the diced chilies and sauté for 2 minutes.
  3. Add the remaining ingredients and bring to a boil, then simmer until the liquid reduces by 90%, stirring occasionally. The chutney will thicken.
  4. Pour the chutney into a storage container and cover with a lid. The flavors will blend and develop.