Apricot Chutney Turkey Burger

Everyone seems to have some secret “trick” or add- in for perfect, juicy turkey burgers, and I’m no exception… Grill up and enjoy!

For chutney:
1/2 teaspoon cumin seeds
4 apricots, pitted and diced
1/4 cup light brown sugar, packed
1/4 cup chopped red onion
3 tablespoons apple cider vinegar
2 tablespoons dried tart cherries (or golden raisins)
1 tablespoon honey
1 serrano pepper, minced (use half and/or remove seeds for a milder chutney)
1/2 teaspoon mustard powder
1/2 teaspoon ground coriander
Salt and freshly ground black pepper to taste

For burgers:
1 lb or so ground turkey
Salt and pepper to taste
Olive oil, for brushing grill
4 buns
4 slices of a mild cheese of your choice (provolone is nice)
4 lettuce leaves, or a handful of other
greens

To make the chutney, heat cumin seeds in a small saucepan over medium heat until fragrant and toasted. (Alternatively, you could just use 1/2 teaspoon of ground cumin and skip this step–just throw it in
with everything else.) Add the next 9
chutney ingredients and cook for 15
minutes or so, stirring occasionally, until the fruit is soft and the chutney is thickened. Set aside–you can use this hot or at room temperature.

Meanwhile, season the ground turkey with salt and pepper and form into 4 patties. Heat a grill to medium-high, brush with olive oil, and grill until burgers are no longer pink and no longer feel squishy when poked, about 4-5 minutes per side. Top with cheese.Transfer to buns alongside greens and top with chutney. Serve immediately.