Prosciutto Turkey Burgers With Apple Jalapeno Chutney

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

Making a turkey burger that was not dry, dense, and tasteless like the ones I have tried before.


1½ cups rice wine vinegar
¼ cup balsamic vinegar
¾ cup brown sugar
½ red bell pepper seeded and chopped
1 fresh jalapeno pepper seeded and chopped
2 tablespoons minced onion
3 granny smith apples peeled and cored in medium mince
1 teaspoon lemon juice
¼ teaspoon kosher or coarse sea salt

Cilantro Lime Aioli
½ teaspoon fresh cilantro minced
1 garlic clove crushed
¼ teaspoon fresh lime juice
1 teaspoon Dijon mustard
¼ teaspoon of kosher or coarse sea salt
½ cup mayonnaise

2 tablespoon vegetable oil
½ cup yellow onion chopped
4 garlic cloves minced
Pinch of kosher or coarse sea salt
¼ yellow bell pepper chopped
¼ red bell pepper chopped
½ teaspoon minced jalapeno pepper
¾ cup diced tomatoes
2 pounds cold ground turkey 80-85% lean
1 lightly beaten egg
2 teaspoons kosher or coarse sea salt
1 teaspoon chopped fennel seed
½ teaspoon freshly ground black pepper
3 fresh sage leaves finely minced
½ cup fresh bread crumbs
12 slices of prosciutto
Vegetable oil to brush grill rack
6 onion hamburger buns
6 thick slices of Jarlsberg Swiss cheese
6 romaine lettuce leaves


For the chutney, prepare grill for medium high heat. Place a fireproof saucepan on the grill and add the vinegars and brown sugar. Bring to a boil and add bell pepper, jalapeno, onion, and boil for 8 minutes longer. Add apples and move skillet to a cooler spot on grill to simmer 15-20 minutes or until liquid thickens. Remove from heat and stir in lemon juice and salt.

For the aioli, mix cilantro, garlic, lime juice, mustard, salt and mayonnaise in a bowl while the chutney simmers. Set aside until needed.

For the patties, place a fireproof skillet on the grill and heat the oil until it begins to shimmer. Sauté the onions, garlic, and pinch of salt together while stirring frequently to prevent scorching them. After the onions are softened, add the red and yellow bell pepper, jalapeno, tomatoes, and continue to cook for 5 minutes. Remove mixture from skillet and set aside on a plate to cool 10 minutes in refrigerator.

Remove sauteed vegetable mixture and ground turkey from refrigerator and add to a large cold mixing bowl. Combine egg, salt, fennel seed, pepper, and sage in a small bowl and pour over ground turkey. Add bread crumbs and use a large sturdy metal spoon instead of your hands to mix ingredients together just until combined. Do not over mix!

Tip: Using a spoon to mix the meat allows the fat to melt during grilling instead of melting by your warm hands. This keeps burgers juicier and prevents them from becoming dense.

Use a metal dough scraper or spatula to divide meat mixture evenly into six portions. Wet your hands to keep them from sticking to the meat and quickly form each portion into a ball. Place a saucer sized square of wax paper on a small plate and place one portion of meat in the middle. Cover it with another square of wax paper and use a small plate to gently flatten it into a patty. Set the patty aside and repeat with the other balls of meat until you have six patties. Wrap two slices of prosciutto in a criss-cross X shaped pattern around each patty. Brush grill grate with oil to prevent sticking. Place the patties prosciutto side down on the grill and close lid. Grill for 5 minutes, gently flip burgers over and close grill lid. Grill for 4 minutes and place one slice of cheese on each burger. Close grill lid and cook for additional 1-2 minutes or until they reach an internal temperature of 160F if using an instant read thermometer. Don’t mash the burgers with spatula while cooking or you will squeeze the natural juices out. Remove burgers from grill and let them rest in a large dish tented with foil for 2 minutes. While the burgers rest, place buns cut side down on grill and lightly toast 1-2 minutes until they have grill marks.

For Assembly, spread a dollop of aioli on bun bottoms. Tear lettuce leaves in pieces, place on bun bottoms, and top with a burger. Spoon a generous dollop of chutney on top of burgers and spread grilled side of bun tops with a dollop of aioli. Cover with bun tops and serve immediately.