Turkey burgers with onion and cranberry chutney

By Jason Skrobar
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

It's not Christmas without turkey! Of course, it's still summertime, so this juicy, delicious burger is the perfect fit. One word: enjoy!


Caramelized onion and cranberry chutney:

  • 1/4 cup unsalted butter
  • 2 large red onions, peeled and thinly sliced
  • 2 tablespoons dark brown sugar
  • 1/4 cup balsamic vinegar
  • 1 cup fresh or frozen cranberries
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper


  • 1/4 mayonnaise
  • 1/2 cup mozzarella, shredded
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cracked fresh pepper
  • 1 lb ground turkey
  • Canola oil for frying
  • 4 slices swiss cheese

To serve:

  • Brioche burger buns
  • Mayonnaise
  • Green leaf lettuce
  • Tomato
  • Bacon


  1. To make the chutney add butter to a large pan over medium-low heat. Once the butter has mostly melted, add the onions. Let cook undisturbed for about three to four minutes and then stir, coating all the onions in the melted butter. Cover and continue to cook for seven to eight minutes.
  2. Uncover and add about a tablespoon of water and stir - scrapping any brown bits from the bottom of the pan. Cover again and let the onions slowly cook and caramelize for another seven to eight minutes. Uncover, add one more tablespoon of water, brown sugar, balsamic vinegar, cranberries, salt and pepper. Stir well and cover again for another seven to eight minutes. Continue adding a tablespoon of water and covering until the onions are thick and have become a rich dark brown and the cranberries have broken down. Set aside to cool.
  3. For the burgers, add all the ingredients to a large bowl and mix well. Form into four patties and place them on a small baking sheet or plate lined with parchment paper. Place in the fridge for 30-45 minutes to firm up.
  4. Once the patties have firmed up you’re ready to go. Heat about one tablespoon of canola oil in a cast iron pan over medium heat. Add two patties at a time and let cook undisturbed for five to six minutes. Flip, place a piece of swiss cheese on each burger, cover pan with a lid and continue to cook for an additional five to six minutes. Turkey burgers are done when the internal temperature reaches 165°F.
  5. To assemble, slather mayo on the bottom bun, top with green leaf lettuce, the cheese topped burger, a dollop of onion cranberry chutney, a thick slice of tomato and a few slices of bacon. Enjoy!

Watch Your Morning Daily at 6am ET on CTV and CTV News Channel

Follow Jason Skrobar: