Anyone made Oprah's fave....
Mar-a-Lago Turkey Burger?
I did an online search for the chutney, but there are so many brands. Anyone remember what brand the chef used and where you can get it?
Is there burger as good as they rave about?
I used a 3 lb package of ground turkey and cut everything back accordingly. This still made 8 8-oz. burgers. I followed the recipe exactly and grilled them on my charcoal Weber Performer, after refrigerating the patties for about 3 hours. I made the buns using white bread variation 3 in The Bread Bakers Apprentice. I served them with the pear chutney minus raisins or currants.
These were fantastic! If I had to eat these instead of beef burgers for the rest of my life, I'd be fine. They were full-flavored but not overwhelming. They stayed together and were moist. We had two left over the next day and had to fight over them. I am so glad they worked out so well. The recipe proportions are right on so do not doubt them.
I made these tonight - well sort of with some modifications due to what was and wasn't on hand. didn't have scallions so used sweet onion. Also didn't have chipotle tabasco so used some hot sauce and chipotle chile powder. Was going from memory so forgot the lemon juice and forgot to puree the mango chutney. Used 1lb of turkey so scaled accordingly and made 4 burgers.
Despite the fact i didn't follow the recipe very closely we thought they were really good. Definitely something we'd make again. My husbands only comment was that the chutney was too chunky so he was thrilled to know his critique was on target when I realized I'd forgotten to puree the chutney.
We didn't bother with buns...or anythign on them since they had a lot of flavor and stayed fairly moist. Ate them like small meatloaves alongside some green beans.
YES - it's delicious!!! Major Grey's Chutney is the type; you can get it in any regular grocery store - Asian or general condiment section. I could not find the Chipotle Tabasco though so I threw in a bit of Thai Siracha which worked fine. I also used a bit less apples than the recipe calls for and did not make the side pear chutney recipe.
I made the burgers last weekend, they are good but nothing to rave about. I had a difficult time getting them to stay together and not crumble. I made the patties and chilled them for over 3 hours, which didn't seem to help. It was very hard to turn them over on the grill without having them fall apart.
I made it this weekend. It's a very tasty burger (doesn't need mustard/ketchup or anything else). The recipe made 8 very large burgers. I used ground turkey (not ground turkey breast) and the patties were very loose - it definitely needs to set in the fridge. I used Crosse & Blackwells Major Grey's Chutney (I would prefer another brand that did NOT have high fructose corn syrup - but that's what they had at my grocery store.).
I made this last night for company and wanted to love them. The four of us did NOT think these were the best or most flavorful Turkey burgers. I think the proportions somewhat wrong. The recipe first says serves 6 and then tells you to make 8 -8oz patties. But after adding additional ingredients you get more than 4 pounds to work with. I ended up making 6oz patties, which seemed large enough.
Flavor: The flavor did not jump out at you at all. There did not seem to be enough additional ingredients for 4 pounds of ground Turkey. They were not dry, but not succulent.
I used “Sharwood’s” Major Grey Mango Chutnery.
They held together extremely well, which makes me think there were not enough additions since the chef said they tend to fall apart. No way!
I will try them again, and recommend either adding more of the additional ingredients or cut down the turkey to 3 pounds, (of course, dark meat turkey would also taste better).
I'm planning to make them this weekend for Memorial Day. I found an online recipe for low sugar Major Grey Chutney.
Major Grey’s Chutney (low sugar)
Recipe from: 500 More Low Carb Recipes
by Dana Carpender
Cookbook Heaven at Recipelink.com
Major Grey’s chutney is not a brand, but a type, and it’s the most popular kind of chutney in the United States—maybe in the world. But I’m afraid it’s usually loaded with sugar. This version isn’t, of course! I also substituted peaches for the mangoes you usually find in Major Grey’s chutney—peaches are a whole lot easier to find. Go ahead and use frozen unsweetened peach slices in this. It’ll save you lots of time and trouble, and since you’re going to cook them, the difference in texture won’t matter in the end.
Yield: 1 quart (.95 L), or 32 servings of 2 tablespoons
• 2 pounds (1 kg) peach slices
• 1/3 cup (45 g) paper-thin ginger root slices
• 1 1/2 cups (38 g) Splenda
• 3 cloves garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon cloves
• 1 1/2 cups (360 ml) cider vinegar
• Guar or xanthan
1. Put everything in a large, nonreactive saucepan, and stir to combine.
2. Bring to a boil, turn the burner to low, and simmer for 1 1/2 to 2 hours.
3. Thicken a bit with guar or xanthan if you like, and store in an airtight container in the fridge.
Per serving: 15 calories; trace fat; trace protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs.