Christopher Baker
Hands-On Time
10 Mins
Total Time
25 Mins
Other Time
Serves 4

How to Make It

Step 1

In a small saucepan, combine the tomatoes, vinegar, sugar, allspice, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2

Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes. Set aside. (The chutney can be served warm or at room temperature.)

Step 3

Heat grill to medium-high; oil the grate. In a medium bowl, combine the turkey, Gruyère, and garlic. (Do not overwork the meat.)

Step 4

Form the mixture into four ¾-inch-thick patties. Make a shallow well in the top of each (to prevent overplumping while cooking). Season with the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 5

Grill the patties, turning once (do not press or flatten), until an instant-read thermometer inserted in the center registers 160° F, 6 to 8 minutes per side.

Step 6

Serve the burgers on the focaccia, topped with the chutney.

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