turkey burgers + cranberry chutney

before i went to sleep last night, i went freezer raiding and happened upon some frozen ground turkey. super excitement, especially since most of my cooking lately has been partially prepared (this includes my pillsbury cinnamon roll binge... delicious, but really, it's a set it and forget it thing, so there's no fun past eating them). so, naturally, i thought turkey burgers. cranberry chutney was an offshoot of an idea about cooking some cranberries into the turkey burger... but if i didn't like it, thn i'd just be stuck with some nasty turkey burgers.

so, i did my normal google searches for recipes, trying to see what they all had in common and came up with a rough idea of what to make. out of 10, i'd give it an overall score of maybe... 8.5. it was delicious, but it could be better. probably need fresh cranberries.

TURKEY BURGERS:
- ground turkey
- Goya Adobo seasoning
- Mrs. Dash
- Goya Sazon seasoning
- one small yellow onion, chopped
- chopped garlic (fresh is always great, but we keep a giant jar of the stuff in my house)
- hoisin sauce (optional, but it gives the burgers great flavor and added juiciness)

mix up everything by hand. shape into burgers. size is up to you. fry in canola oil or vegetable oil or corn oil or whatever oil you personally like for making burgers.


CRANBERRY CHUTNEY:
- dried cranberries (i used about three handfuls and it made probably 5 or 6 healthy servings)
- water
- sugar (i used Sugar in the Raw, but white sugar is fine, too, and melts faster)
- vinegar (i used white vinegar, gives the whole thing good bite)
- dried red chili pepper flakes (the heat is great)
- ground cinnamon
- ground nutmeg
- ground allspice

start by boiling the water over medium-high heat, then add the sugar. when all the sugar is melted, add the cinnamon, nutmeg, and allspice. stir. add the vinegar. stir again. dump in the cranberries. stir again. add the chili flakes. stir stir stir. then let it all cook down. you can go do other things while you wait for it to cook down -- i made my cinnamon rolls and mixed up the burgers. you want almost all of the water to be gone and to have a pot of cranberries, chili flake pieces, and syrup. chutney is supposed to be thick and sticky and whatnot, as far as i can tell, so that's what you want... around the consistency of chunky jelly. if you run your spoon across the bottom of the pot and it doesn't disappear immediately, you're good. then dump it out into a bowl and put it someplace until you're ready to use it. i suggest using warm since everything else will be warm, too.

toast any bread/buns before using, too, 'cause i'm about 95% sure that the chutney will make them soggy if you don't.

- generation eat