Fire Up the Barbecue
May 2nd, 2008Sizzling T-bones, fat juicy hamburgers, baby-back ribs dripping with barbecue sauce, these are just some of the sights and smells of summer. I must admit, the aroma of barbecue smoke makes me instantly hungry.
If you are a griller, or have a spouse that’s into it, trying new recipes can be a bit daunting. Thanks to my good friend Cheryl, I recently learned that Weber, as in Weber barbecues published a weekly email recipe - it’s free, and according to my savvy friend (think Martha Stewart only much prettier) they’re delicious.
I came across this recipe, Turkey Burgers with Chunky Peach-Cranberry Ketchup on the site. If you’re interested in receiving their free recipes click here to sign up.
Turkey Burgers with Chunky Peach-Cranberry Ketchup
According to the site, this turkey-based version cooks up, “Moister and juicier. Topped with this special “ketchup” it’s anything but ordinary.” Personally, I might skip the ketchup and just go straight for the burgers, but it’s a nice recipe to have especially when peaches are in season.
For the ketchup:
| 1 | tablespoon olive oil | |
| 3 | tablespoons chopped shallots | |
| 2 | cups diced skinned peaches | |
| 3 | tablespoons cranberry sauce | |
| 3 | tablespoons white wine vinegar | |
| 1 | tablespoon dark brown sugar | |
| 1/2 | tablespoon tomato paste | |
| 1 | teaspoon chopped fresh thyme | |
| 1/4 | teaspoon ground Mediterranean oregano | |
| 1/4 | teaspoon kosher salt | |
| Pinch of freshly ground black pepper | ||
| 1 | large sweet onion | |
| 2 | tablespoons olive oil | |
| 1/4 | teaspoon kosher salt | |
| Pinch of paprika | ||
For the burgers:
| 1-1/4 | Pounds ground turkey | |
| 2 | tablespoons water | |
| 2 | tablespoons olive oil | |
| 1 | tablespoon Worcestershire sauce | |
| 1-1/2 | teaspoons Bell’s poultry seasoning | |
| 1 | teaspoon kosher salt | |
| 1/4 | teaspoon freshly ground black pepper | |
| 4 | burger buns | |
To make the ketchup: In a sauté pan, warm the oil and sauté the shallots for 3 minutes. Add the peaches and sauté for about 2 minutes or until juices release from the fruit. Add the rest of the ketchup ingredients and blend well. Simmer for 5 to 6 minutes. Remove from heat and chill thoroughly.
Cut the onion into 4 thick slices. Brush onion slices with oil and season with salt and paprika. Grill over Indirect High heat until tender, about 10 to 15 minutes, turning once halfway through grilling time. Remove from grill and keep warm.
To make the burgers: In a medium bowl, combine all the burger ingredients and mix well. Form into four patties, each about 3/4-inch thick. Grill over Direct High heat until juices run clear, about 6 to 8 minutes, turning once halfway through grilling time.
Place burgers on buns and top with grilled onions and chunky peach cranberry ketchup.
Makes 4 servings.
Bon Appetite!
Cheers,
Julie
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May 4th, 2008 at 3:12 am
Julie…you mean ‘think Martha Stewart only much YOUNGER’! I appreciate your comments and look forward to an evening of steamed mussels. Sheryl