RECIPES: Recipe Details
Apricot Turkey Burgers with Pomegranate Sauce and Sun Flower Kernels
Apricot and Pomegranate Sauce add Mediterranean flavor to these burgers and Sunflower Kernels add crunch.
Pomegranate Sauce 16 fl oz of 100% Pomegranate Juice divided
(1) ½ teaspoon Ground Cumin
(2) ½ teaspoon Ground Cayenne Pepper
(3) ½ teaspoon Kosher Salt
(4) 2 teaspoon corn starch
(5) Patties: 1½ pound Lean ground Turkey
(6) 1 cup chopped green onions
(7) 6 oz dried Mediterranean Apricots or equivalent
(8) 2 teaspoon Greek Seasoning
(9) ½ teaspoon Ground Cayenne Pepper
(3) 1 teaspoon Ground Cumin
(2) 1teaspoon Kosher Salt
(4) ½ cup Colavita Extra Virgin Olive oil
(10) 6 whole wheat Hamburger Buns, split
(11) 6 oz Living Alfaalfa Sprouts
(12) 6 oz of Sunflower Kernels
Preheat a gas grill to medium-high.
To make Pomegranate Sauce, pour ¼ cup of Pomegranate juice in small bow and rest of it in a non-reactive (stainless steel or anodized aluminum) 2QT saucepan.
Add ground cumin, Cayenne Pepper and salt. Mix well.
Place the saucepan on the grill and let the mixture simmer for 30 minutes, stir occasionally.
Add cornstarch to ¼ cup Pomegranate juice, mix well.
Pour this mixture to the simmering Pomegranate juice in the saucepan and stir well.
The sauce will thicken and remove the pan from the grill and transfer the sauce into a medium size glass bowl and let it cool. This will result about a cup of Pomegranate Sauce.
To make Patties, transfer the ground turkey in a large bowl. Transfer the green onions to the bowl of food processor with chopping blade. Pulse 5-6 times to coarsely chop the onions and add to turkey. Next, add about half of the apricots to the food processor.
Turn it on till the apricots chopped to small pieces. Add to the turkey.
Repeat the process with rest of the apricots and add to the turkey. Add Greek Seasoning, Cayenne Pepper, ground cumin and salt to the turkey.
Mix all the ingredients well with the ground turkey.
Divide into six parts and make six patties.
Transfer the patties to a large baking dish and put in the refrigerator till ready to grill.
Brush the grill rack with olive oil.
Place the patties on the rack.
Grill the patties for 4-5 minutes and flip them over and grill for another 4-5 minutes and transfer to a serving platter.
Brush, olive oil on the cut side of the buns and place them on grill with oiled side to the grill.
Grill for 1-2 minutes, till lightly browned.
To assemble the burgers, place some Alfalfa sprouts on browned side of bottom buns to cover most of buns.
Spread one table spoon of Pomegranate Sauce and then spread about one table spoon of Sunflower Kernels. Place the patties. Spread about one table spoon of Pomegranate Sauce on each of the patties, add about one table spoon of Sunflower Kernels over them.
Spread Alfalfa Sprouts over the Sunflower Kernels.
Add top buns and serve.
Serve this flavorful Turkey Burger with chilled Sutter Home Chardonnay.