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.