Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 19, 2008 07:59 AM

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?

  1. Click to Upload a photo (10 MB limit)
  1. I haven't made it, but the recipe looks good. Maybe this week?

    I think the definitive Major Grey's chutney is made by Crosse and Blackwell. At least that's what I found when I Googled it, and it's the brand I'll buy if I make it.

    1 Reply
    1. re: alysonlaurel

      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

      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.

    2. Thanks both; I will wait to hear back how it turned out before I make them.

      1 Reply
      1. re: itryalot

        We made them this weekend and grilled the turkey burgers on an outdoor grill. We had a party of about 10 people. Everyone who had a turket burger raved. We made only half of the recipe and substituted scallions for parsley. There were moist and flavorful indeed.

      2. 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).

        2 Replies
        1. re: halimundy

          I just ordered two jars of Cook's Illustrated #1 favorite mango chutney for this very burger. They recommend the Silver Palate chutney.

          I'll get it friday. I can't wait!

          1. re: halimundy

            Interesting and useful observations; can't wait to hear more.

          2. 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.).

            1. 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.