Patty Melts With Cranberry Chutney

Patty Melts with Cranberry Chutney

Part grilled cheese, part burger, this patty melt offers the best of both worlds in one satisfying sandwich. Made with turkey, onion, sage and cranberry.  The recipe makes more cranberry chutney than you need, but it freezes well and is terrific with poultry or pork.
Ingredients:
Cranberry Chutney
1 cup (250 mL) water
3/4 cup (175 mL) sugar
12 oz (340 g) fresh or frozen cranberries, about 3 1/2 cups 875 mL
1 cup (250 mL) grated peeled Granny Smith apple
1/4 cup (60 mL) minced shallot
3/4 cup (175 mL) apple cider vinegar
1 tsp (5 mL) yellow mustard seeds
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground mace
1/2 tsp (2 mL) salt
Burgers
2 lbs (905 g) ground turkey, preferably dark meat
1 egg
1/2 cup (125 mL) panko breadcrumbs
1 1/2 tsp (7 mL) salt
Freshly ground pepper to taste
2/3 cup (150 mL) mayonnaise
2 tbsp (30 mL) finely chopped fresh sage
1 tbsp (15 mL) finely minced fresh garlic
Canola oil for cooking
2 cups (500 mL) thinly sliced white onion
8 slices turkey bacon
8 slices pumpernickel bread
8 slices Swiss cheese, about 1 oz (30 g) each
1/2 cup (125 mL) unsalted butter, softened, divided
Directions:
For the chutney, combine all ingredients in medium pot over high heat. Bring to boil. Reduce heat to maintain a simmer. Cook, stirring occasionally, until liquid has evaporated and mixture is thick, 15 to 20 minutes. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 3 weeks.

For the burgers, combine ground turkey, egg, panko, salt and pepper in a large bowl. Using hands, mix thoroughly. Form into four equal oval patties to fit bread slices. Place in an airtight container and refrigerate for at least 30 minutes or up to 1 day.

Mix mayo, sage and garlic in small bowl to make an aïoli. Cover and refrigerate up to 1 day.

In a medium frying pan, warm a film of oil over medium-high heat. Add onion and reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and soft, about 25 minutes. Remove from heat and set aside.

Heat a film of oil in a very large skillet over high heat. Add bacon and reduce heat to medium. Cook until brown and crispy, about 2 to 3 minutes per side. Drain on paper towel. Set aside.

Wipe out skillet, add a fresh film of oil and place over high heat. Add patties, reduce heat to medium and cook until well browned on both sides and an internal temperature of 165°F (74°C) is reached, 4 to 5 minutes per side. Transfer to a plate.

Lay out eight slices of bread, spread a little aïoli over each slice, then place a slice of cheese on top. Divide onions between four slices. Place turkey patty and two slices turkey bacon on onions. Top with remaining cheese slices, then bread.

Melt 1/4 cup (60 mL) butter in very large skillet over medium heat; add in sandwiches. Cook until brown and crisp on one side, about 3 to 4 minutes. Flip sandwiches and add remaining butter into pan. Cook until bread is crisp and cheese is melted, another 4 to 5 minutes.

Cut each melt in half and serve immediately with cranberry chutney.
Serves 4

Blueberry Green Peppercorn Chutney

Blueberry Green Peppercorn Chutney

Ingredients

1 cup (250 mL) brown sugar
2 tbsp (30 mL) raspberry vinegar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) white wine vinegar
2 cups (500 mL) fresh or frozen blueberries
2 tbsp (15 mL) green peppercorns
1/2 cup (125 mL) white onion, minced
1 tsp (2 mL) grated fresh ginger
1-1/2 tsp (7 mL) lemon zest, chopped
1 tbsp (15 mL) lemon juice

Directions:

Place the brown sugar in a large saucepan. Add in the three types of vinegar. Heat over low heat, stirring to dissolve the brown sugar. Cook for about 5 minutes.

Add the blueberries, peppercorns, while onion, ginger, lemon zest and lemon juice. Reduce the heat to low and simmer gently for 45 minutes, stirring occasionally to prevent scorching.

Cool completely.

Place in sterilized jars and seal with hot water bath or store in the fridge if not using immediately.

Fig Chutney

Fresh Fig Chutney

Yield: Four jars  (4 cups, 500g) Ingredients: 1 tablespoon vegetable oil 1 large red onion, peeled and finely diced 1/2 inch (2cm) piece of fresh ginger,              peeled and minced 2/3 cup (120g) packed light or dark brown sugar 1/2 cup (125ml) apple cider vinegar juice and zest of one lemon 3/4 cup (100g) raisins and diced dried fruits (any mix) 1 1/2 teaspoons mustard seeds 1 small cinnamon stick 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/8 teaspoon ground cloves pinch red pepper powder 1 pound (450g) fresh figs, stemmed and diced Directions: In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about ten minutes, stirring occasionally.

Add the remaining ingredients, except for the figs. Let cook at a steady simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.

Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

Use immediately or refrigerate or seal in jars with hot water bath.

Curried Lamb Burgers With Mango Chutney

Curried Lamb Burgers With Mango Chutney

Recently I made Curried Chicken Burgers with a Mango Chutney which were delicious! The only problem was that it took two nights of inviting neighbors to dinner to eat all of the recipe. Lamb is my most favorite meat. A grocery store is advertising that Australian lamb will be available each weekend. I am searching recipes to try.

Cilantro makes a fresh alternative to lettuce as the garnish on this burger and is a great accompaniment to both the lamb and chutney. If possible, try to make patties 2 hours in advance so the flavors in the burgers have time to develop.

Ingredients:

2 lb (1 kg) ground lamb

¼ cup (50 mL) fresh mint, finely chopped

2 tbsp (25 mL) curry powder

½ tsp (2 mL) ground cumin

½ tsp (2 mL) chili powder

1 tsp (5 mL) salt

6 onion buns, halved crosswise

Mango Chutney

Ingredients:

2 tbsp (25 mL) vegetable oil

¾ cup (175 mL) onion, finely chopped

1 tbsp (15 mL) fresh ginger, peeled and finely chopped

2 cloves garlic, finely chopped

½ cup (125 mL) red pepper, finely diced

¼ tsp (1 mL) chili powder

½ tsp (2 mL) ground coriander

¼ cup (50 mL) cider vinegar

¾ cup (175 mL) brown sugar

2 large ripe mangos, peeled, pitted and finely chopped

¼ cup (50 mL) water

¼ tsp (1 mL) salt

¼ cup (50 mL) golden raisins

2 tbsp (25 mL) fresh cilantro, finely chopped

Garnish ½ cup (125 mL) fresh cilantro

Directions:

1. In a large bowl mix lamb, mint, curry powder, cumin, chili powder and salt. Form the mixture into 6 equal-sized patties of 1-inch (2.5-cm) thickness. Make sure not to compress the patties too tightly as this allows them to remain tender.

2. In a small saucepan, heat oil over medium heat, add onions and ginger and cook for 5 minutes. Add garlic, red pepper, chili powder and dried coriander and cook for a minute longer.

3. Add cider vinegar, brown sugar, mangos, water and salt. Bring to the boil, then lower heat, cover and simmer for 40 minutes or until thickened and mangos are very soft. You may need to add more water if the mixture becomes too dry before mango is fully cooked, add 2 tbsp (25 mL) water at a time.

4. Remove from heat, stir in raisins and cool. Once cooled stir in fresh cilantro.

5. Heat the barbecue on high. Place patties on the grill and cook for 4 to 6 minutes on each side or until cooked to desired doneness. Do not overcook or they will be dry.

6. While burgers are finishing warm onion buns on cooler part of the grill.

7. Serve burgers on buns topped with fresh cilantro and Mango Chutney. 
Makes 6 Burgers

Mango Chutney

Mango Chutney

I prepared the Curry Chicken Burgers with Bismati Rice Recipe of April 20, 2010) and Naan (bread) for our Dinner. Being the frugal person I am, I thought the difference in the price of chicken breasts verses ground chicken breasts was $4.00 per pound. Now how difficult can grinding a chicken breast be? I must admit it was time consuming until I got it figured out that any tendons would block the grinding disc. For the difference of $6.00 for the one and one-half pounds, I still would grind the chicken breasts. I served a sour tofu instead of sour cream to reduce cholesterol. It was very tasty and difficult to distinguish from sour cream. The Mango Chutney certainly was the condiment that made the dish!

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I would highly recommend that you use the Mango Chutney recipe the next time you plan to prepare pork, poultry, or fish. It is so worth your effort.

Mango Chutney

Ingredients:

1/3 cup sugar

2 1/2 Tablespoons distilled white vinegar

1 cup mango, peeled and cut into 3/4" pieces

2 tablespoons chopped onion

1 1/2 Tablespoons golden onions

2 teaspoons crystallized ginger, finely chopped

1/4 garlic clove, minced

1/4 teaspoon mustard seeds, whole

pinch of red pepper flakes

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Directions:

Combine sugar and vinegar in a 2 quart saucepan; bring to a boil, stirring until the sugar dissolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

This chutney is great on poultry, pork, chicken and fish. Refrigerate any leftovers.