Rating: 3 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 9 Ratings
Kate Merker

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
10 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

  • 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.

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

Nutrition Facts

453 calories; fat 17g; saturated fat 6g; cholesterol 104mg; sodium 977mg; protein 38g; carbohydrates 38g; sugars 7g; fiber 2g; iron 4mg; calcium 221mg.
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