Making dinner one night was supposed to be a simple affair. Until I realized I didn't have a lot of my usual ingredients on hand. Out of the deep freezer came a package of ground turkey for burgers. I thought I could serve them with cranberry sauce. Didn't have any. Mayo? Nope. Fruit salsa? I had some cilantro, but no fresh fruit, lime or jalapenos. Then I remembered a gifted tin of dried fruit still sitting in our cupboard I could use instead. I decided pickled hot peppers from a jar could stand in for the jalapenos. The result was juicy and hearty burgers offset with a pleasant sweet zing from the salsa. I used the leftover salsa on grilled chicken breasts another night. This recipe serves 4-6.
To make burgers:
In a large bowl, gently mix 2 lbs ground turkey, 1 lightly beaten egg, 3/4 cup breadcrumbs, 2T flax seed, 2 cloves chopped garlic, one bunch finely chopped green onion, 1/2 tsp celery salt, 1/2 tsp pepper and a dash of cayenne pepper. Gently form into 8 patties. BBQ over medium-high heat for about 10 minutes, turning once. Alternatively, bake at 400 for 12 minutes, turning once, then finish by broiling for an extra minute.
To make salsa:
Chop 1/3 cup dried apricots, 1/3 cup dried cherries and 1/3 cup dried pears, 1/4 cup pickled hot peppers, 1/4 cup cilantro and 1/4 red onion. Place fruit, hot peppers and cilantro in a medium bowl. Add juice of one lemon (or lime), 1T orange juice, 1 tsp honey, 1 tsp ground coriander and salt to taste.
Serve burgers open-faced on toasted whole-wheat buns and top with salsa.
Salsa recipe adapted from here.