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.