Apricot Turkey Burgers Recipes
APRICOT TURKEY BURGERS
Make and share this Apricot Turkey Burgers recipe from Food.com.
Provided by Redsie
Categories Poultry
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill.
- Place chickpeas in a food processor; pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients (through turkey). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a meat thermometer registers 165°. Remove from grill; let stand 5 minutes.
- Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon tzatziki sauce and top half of bun.
Nutrition Facts : Calories 239, Fat 9.8, SaturatedFat 2.6, Cholesterol 89.6, Sodium 392.6, Carbohydrate 15.4, Fiber 2.3, Sugar 5.8, Protein 21.9
EASY TURKEY BURGERS
These easy, healthy turkey burgers are perfect for feeding the whole family, kids included. Our tasty burgers are great for summer entertaining
Provided by Lesley Waters
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Yield Makes 8 burgers
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
- Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
- Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
- For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.
Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.17 milligram of sodium
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TURKEY AND APRICOT BURGERS WITH SWEET POTATO WEDGES
From deliciousmagazine.co.uk
Estimated Reading Time 2 mins
- Heat the oil in a frying pan over a medium heat. Add the onion and bacon and cook, stirring, for 5 minutes, until the onion has softened and the bacon is golden. Add the garlic, fry for 1 minute, then tip into a large bowl and cool slightly.
- Put the bread and parsley in a food processor and whizz to make herbed crumbs. Add to the cooled onion mixture with the turkey and apricots. Season, then mix together well with your hands. Shape into 4 burgers, cover and chill for 20 minutes.
- Meanwhile, make the sweet potato wedges. Preheat the oven to 200°C/fan180°C/gas 6. Cut the sweet potatoes into wedges and put into a large roasting tin. Add the oil, season with sea salt and black pepper, and toss together. Roast for 35-40 minutes, turning halfway, until tender and golden.
- About 20 minutes before the potato wedges are ready, cook the burgers. Heat a griddle or large frying pan over a medium-high heat, add the burgers and cook for 7-8 minutes each side or until charred and cooked through. Set aside to rest for 5 minutes. Halve the burger buns, then pop them on the griddle or frying pan, cut-side down (in batches, if necessary) to toast lightly.
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- 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.
- 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.
- 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.
- 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!
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