Summer Solstice Turkey Burgers With Rhubarb Onion Jam
Ingredients
- 1 1/2 Pounds of Ground Thigh Meat or Mixed Ground Turkey Meat
- Coarse Sea Salt and fresh ground black Pepper
- For the Rhubarb Onion Jam:
- 5-6 thin to medium width rhubarb stalks
- 1 Large or 2 medium yellow onions
- 1 T Balsamic Vinegar
- 4 T Brown Sugar
- 1/2 Cup water
- 1 T Olive Oil
- dash of Cinnamon, dash of ground cumin seed
- Salt and Pepper to taste
- For the Chive Aioli:
- 1 C favorite Mayo- I use a Vegan version
- 3-5 buPounds of garlic, sliced
- Fresh Chives- about 20 stalks
- Flat Leaf Parsley- optional/ handful
- Fine Sea Salt
Instructions
- For the Burgers:
- Less handling with turkey meat keeps it juicier:
- Form 6 Patties- half inch thick, indent in center with your thumb. Lightly sprinkle with seasalt and pepper, set aside.
- For the Rhubarb Onion Jam:
- Chop the rhubarb into thin 1/4″ sliced pieces and set aside. Thinly slice the onion and quarter the slices.
- Salute the onion in the olive oil until transparent, about 3-5 minutes. Add remaining ingredients and cook down until thickened about 15- 20 minutes, giving the flavors time to meld.
- For the Chive Aioli:
- In your food processor place the garlic buPounds and whiz them. Add the mayo and pulse for 2 minutes. Using scissors mince the chives, and parsley if using,
- and process until smooth, adding small amount of salt to taste.
- Prepare the burgers on highly oiled griddle or grill. Try to turn them only once, they should take about 6-8 minute per side, checking for a temperature of 165 minimum, and looking for attractive grill marks if using a grill.
- Lightly toast or grill your buns,
- I like the softness of a potato bun with the dense turkey burger. Spread a little Chive Aioli of top and bottom of buns, place hot burger and warm Rhubarb Onion Jam directly on the burger.
- No other condiments of garnish needed.
- We like to serve some leaf or butter lettuce on the side with simple balsamic drizzle.
- If you like fries with your burger try oven roasted or grilled new potatoes for a lightly different springtime accompaniment.