Caribbean Turkey Burgers with Honey Pineapple Chutney

YIELD: 4 servings


1 ripe fresh pineapple peeled and cut into 1/2” thick slices
1 large onion peeled and cut into 1/2” slices
2 Tablespoons vegetable oil divided
1/3 cup honey
1/4 cup red wine vinegar
1 Tablespoon grated orange peel
1 Tablespoon grated fresh ginger
1/4 teaspoon allspice
1/4 cup red bell pepper minced
1 package (20 oz.) ground turkey
1-1/2 teaspoon Jamaican jerk seasoning
4 Hawaiian sweet sandwich rolls toasted
Butter lettuce leaves


To prepare the honey pineapple chutney, begin by brushing pineapple and onion slices with 1-1/2 Tablespoons oil. Grill for about 5 minutes per side over medium-high heat or until lightly charred; remove and let cool slightly. Discard tough pineapple. Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice; stir well. Bring to a boil; cover and reduce heat and simmer for 45 minutes. Add bell pepper and cook for 10 minutes more; let cool. In a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and pepper. Shape into 4 large flat patties and brush with remaining oil. Grill over medium coals for 5 to 8 minutes per side or until cooked through. Serve on toasted buns topped with lettuce leaves and a spoonful of chutney.


*You may substitute Potato Hamburger Buns for the Hawaiian sweet sandwich rolls.