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Turkey Burgers with Tangy Tomato Chutney

One of our husbands tends to pout a bit at the thought of turkey burgers, “What, not beef?!?” being the general reaction. However, he is on the path of persuasion and enlightenment after eating these: packed with oats and diced dried apricots then topped with a delicious and easy tomato chutney, he may only begrudgingly admit it, but he loves them!

Turkey Burgers with Tangy Tomato Chutney

2 tbs. olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
3 oz. rolled oats (¾ cup)
1 lb. ground turkey
¾ cup dried apricots, finely chopped
1 large carrot, peeled and grated
1 egg, beaten
cucumber slices and rolls, to serve

Heat 1 tbs. of the oil in a pan and gently cook the onions for 5 minutes, or until very soft. Add the garlic and cook for 1 minute. Stir in the oats and cook for 2 minutes, then tip into a large bowl and set aside to cool.

Add the remaining ingredients, season well, and mix together with your hands. Shape into 8 patties (slider-sized). They can be done ahead of time and chilled until needed.

Heat the oven to 400°F. Heat the remaining oil in a large non-stick skillet and sear the burgers on each side, until well colored, 3-4 minutes. Transfer to a baking sheet and bake 10-15 minutes, or until cooked through. Serve on rolls with cucumber slices and Tangy Tomato Chutney.

Tangy Tomato Chutney

1 tbs. olive oil
1 onion, finely chopped
1 garlic clove, minced
1 tbs. sundried tomato paste, or chopped sundried tomatoes in oil
14 oz. can chopped tomatoes (we like to use fire-roasted)
pinch of sugar

Heat the oil in a pan and cook the onions for 5 minutes, or until softened. Stir in the garlic and cook for a further minute. Add the remaining ingredients and cook gently for 20-25 minutes until rich and thick. Season to taste, then leave to cool before serving.

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