There’s a photo of the slider version of Oprah’s Turkey Burgers. Oh my. Oh so good.
And here’s a photo of the delish pear chutney that goes with the turkey burgers. These are a must – don’t make one without the other.
When I started planning, we didn’t know if we were going to have 9 or 15 family members here to celebrate our Independence Day. The group included adults and children, so I needed to find a menu that would appeal to everybody. My DH wasn’t all that thrilled when I said he was going to grill hamburgers. They’re not one of his favorite things – mostly because he doesn’t enjoy eating out of hand – he likes food on a plate with a knife and fork. Weird thing. But he’s not very picky about most things, so I just tried to humor him most times. Told him about the potato salad I was making, about the relishes, the peach dessert we’d have. The big green salad. I knew he wouldn’t go hungry. Indeed he didn’t. He absolutely loved the turkey burgers.
What I decided was this:
Chips & fresh tomato salsa
Hot chile cheese dip with Fritos
Deviled eggs
Beef burger sliders with red onion red bell pepper relish
Oprah’s (Donald Trump’s) Mar-a-Lago turkey burgers (also sliders) with pear chutney
Traditional potato salad (recipe soon)
Green salad with VIP Garlic Dressing
Desserts:
Apple pie and Peach pie
Both served with ice cream or whipped cream
As with most big gatherings, I needed to start cooking the day before. I made the relish, pear chutney and the potato salad. The morning of the 4th I had some help in the kitchen, so between my daughter Dana and me we made the green salad, the dressing and shaped all the burgers. Our daughter in law, Karen, brought the two desserts.
The sliders were all served on King’s Hawaiian bread rolls (both regular white and whole wheat). They’re soft, a bit sweet, and taste better than the soft Styrofoam that comprises most commercially-made hamburger buns. Since we were serving both beef and turkey burgers, I decided we’d have sliders (small burgers) instead of full-size burgers. Easier to eat. And more variety for everyone.
There’s quite a story behind the turkey burgers. In case you missed watching Oprah’s show that day (last month), she told the story about when she and her friend Gail went to the Mar-a-Lago (a Donald Trump resort) in Palm Beach, Florida for a couple of days. It’s a private club, apparently. Don’t know anything about how you get to stay there. Am sure it’s pricey. But anyway, Oprah decided to order the turkey burger on the menu there. She fell in love. Craved it the next meal too. And the next. And the next. Gail tried to get the recipe. Nope, they wouldn’t reveal it. So, when Oprah got back to Chicago she phoned her friend Donald Trump and asked if he’d ever had the turkey burgers at Mar-a-Lago? He scoffed. Of course not, he said. He doesn’t eat anything even related to turkey burgers. She wanted the recipe. Some negotiations later, he agreed and appeared on the show where the burgers were prepared and passed out to the audience. Oprah was in heaven since she now has the recipe. And so do we!
What’s unique about these burgers is chutney. Not just any old chutney. Major Grey’s chutney. Now we need to have a little history lesson here (thanks to Wikipedia).
- The original chutney of India was usually a relish made from fresh fruits and spices. During the colonial era the British took it home and the recipe evolved, until the commercially made mango chutney (“Major Grey’s chutney”) became the British standard chutney. Commercially made cooked chutneys are still popular in Great Britain, and are usually made of fruit (usually mangos, apples or pears), onions and raisins simmered with vinegar, brown sugar and spices for about two hours.
- Chutneys are served with almost every meal in India, especially as relishes with curries, but also as sauces for hot dishes (especially meats). They can be fresh or cooked, and are made from a wide variety of ingredients, ranging in flavor from sweet or sour, spicy or mild, or any combination; they can be thin or chunky and can be made with fruits or vegetables or both.
According to Wikipedia, Sun Brand chutney is the best (contains more fruit than others; can be found online). I bought Crosse & Blackwell’s version (quite pricey at $5.49 for 9 ounces). If you have mangoes, there are recipes all over the internet for Major Grey’s version. I got a kick out of reading somewhere that this Major Grey is also the same “Earl” Grey of tea fame. Who knew! The turkey burgers were a big hit. I loved them. Absolutely loved them. Will make them again, no question. The beef burgers were also wonderful on the small buns, and the onion pepper marmalade I’ll post in the next day or so.
printer-friendly PDF for both recipes
Mar-a-Lago Turkey Burgers
Recipe: Jeff O’Neill of the Mar-a-Lago private club resort in Palm Beach, Florida
Servings: 6
1/4 cup scallions — thinly sliced
1/2 cup celery — finely chopped
3 whole Granny Smith apples — peeled and diced
1/8 cup canola oil
4 pounds ground turkey — breast meat only
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco [I used a hot sriracha sauce, a Vietnamese condiment]
1 whole lemon — juice and grated zest
1/2 bunch parsley — finely chopped
1/4 cup Major Grey’s Chutney — pureed
1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
3. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
4. Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
Per Serving: 770 Calories; 32g Fat (38.6% calories from fat); 93g Protein; 22g Carbohydrate; 3g Dietary Fiber; 285mg Cholesterol; 2431mg Sodium.
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Mar-a-Lago Pear Chutney
Recipe: From the Mar-a-Lago private club resort in Palm Beach, Florida
Servings: 6
1 whole fresh pear — Anjou, peeled and diced
1/2 tsp. cinnamon
1 tsp. sea salt
1 1/2 cups Major Grey’s Chutney
1/4 cup dried currants — or raisins
1. Preheat oven to 350°.
2. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
3. Cool and mix with the chutney and currants or raisins
Per Serving: 191 Calories; trace Fat (1.7% calories from fat); trace Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 329mg Sodium

Joe Horn
said on July 6th, 2008:
I just cooked some Turkey Burgers with Ricotta filling. Come take a look when if you have a chance and let me know what you think of them.
Thanks!
Joe
http://cookingquest.wordpress.com