Jamaican Me Crazy Turkey Burgers With Plum Chutney

Ingredients

• Ingredients
• Jamaican Coconut Bread
• 4-1/2 Cups all-purpose flour , divided
• 2 tablespoons sugar
• 1 teaspoon salt
• 2-1/2 Teaspoons quick-rise yeast
• 14 Ounces coconut milk
• 4 tablespoons butter, melted
• Patties
• 1 1/2 Pounds ground turkey
• 3 tablespoons packed light brown sugar
• 1 Cup golden raisins
• 1/4 Cup minced onion
• 2 tablespoons chopped fresh thyme
• 1 tablespoons ground coriander
• 1 tablespoons ground ginger
• 1 tablespoons paprika
• 2 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon granulated garlic
• Pinch of Kosher salt
• Plum Chutney
• 2 Pounds plums chopped
• 1/2 Cup dried apricots
• 1 large shallot finely chopped
• 1/2 Cup packed light brown sugar
• 1/3 Cup fig infused balsamic vinegar (Great Lakes Olive Oil Company, Frankenmuth, MI)
• 1 Tablespoonsgrated peeled fresh ginger
• 2 Teaspoon yellow mustard seeds
• 1/4 Teaspoon ground allspice
• Kosher salt
• 12 Butter Lettuce leaves

Instructions

• Directions
• Mix 4 Cups flour, sugar, salt and yeast together and set aside.
• To make the bread, warm coconut milk until it is more than lukewarm but not too hot. You can test it on the back of your hand or use a thermometer to reach 114 F.
• Add 2 tablespoons of melted butter to the warm coconut milk and stir.
• Add the liquid to the dry ingredients and combine to make a soft, sticky dough.
• Flour working surface and place the dough on top.
• Knead dough, flouring the surface as needed, until dough is smooth and soft (about 10 minutes).
• Brush bowl with melted butter and place dough inside. Cover with plastic wrap or parchment paper and a damp tea towel.
• Place bowl in warm spot for 60 to 90 minutes or until it doubles in size.
• Preheat oven to 375 F. Roll dough and cut into smaller squares to make individual coco breads.
• Roll each square until 1/8 inch thick; brush dough with melted butter and fold over. Use a medium bowl to cut in a semi-circle.
• Repeat last step to make more; place each on parchment-lined baking sheets and brush the tops of the dough with melted butter.
• Place baking sheets in warm spot for 10 minutes so dough can rise; place sheets in oven for 15 to 20 minutes or until golden brown.
• Cool and slice in half.
• Set aside.
• To make the patties, combine all ingredients, handling as little as possible.
• Shape into 6 patties to fit the buns.
• Loosely cover with plastic wrap and set aside.
• To make the chutney, combine all the ingredients in a medium saucepan and simmer for 10-15 minutes.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side.
• Place the sliced buns on the outer edges of the grill cut side down on rack for 11/2-minutes on each side to toast lightly.
• To assemble the burgers, place patty on bottom bun.
• Add 2 butter lettuce leaves.
• Top with chutney mixture.
• Add the top bun and serve.