Turkey-Bacon Burgers with Cheddar & Rhubarb Chutney

Smoky bacon-boosted turkey burgers are accessorized with sharp cheddar, peppery watercress and sweet-tart rhubarb chutney. This recipe will yield more chutney than you will need, but it’s also delicious with grilled sausages, pork chops or salmon.

TURKEY PATTIES

1 lb (500 g) ground turkey, dark meat only 6 oz (175 g) smoked bacon, finely chopped 1½ tsp (7 mL) chopped fresh thyme 1 tsp (5 mL) Worcestershire sauce ¼ tsp (1 mL) salt

¼ tsp (1 mL) freshly ground pepper

RHUBARB CHUTNEY

1 tbsp (15 mL) vegetable oil

1 cup (250 mL) diced red onion

1 tbsp (15 mL) finely chopped ginger

½ lb (250 g) rhubarb, trimmed, sliced

¼ inch (5 mm) thick, about 2 cups (500 mL) ¼ cup (60 mL) sugar

¼ cup (60 mL) water

Salt and freshly ground pepper to taste

4 oz (125 g) white cheddar, thinly sliced to fit patties

4 whole-grain hamburger buns

Handful watercress, big stems removed

1 For the patties, combine ingredients in a mixing bowl. Mix until bacon is evenly distributed among turkey. Divide into 4 even balls. Form balls into patties to fit buns. (Patties will keep, covered and refrigerated, for 2 days.)

2 For the rhubarb chutney, heat oil in a medium saucepan over medium heat. Add onion. Cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Add ginger. Cook 1 minute. Add rhubarb, sugar and water. Cook, stirring occasionally, until rhubarb is tender, about 5 minutes. Remove from heat. Season with salt and pepper. Transfer to plate to cool. (Chutney will keep, covered and refrigerated, for 1 week.)

3 Preheat barbecue to medium-high.

4 Clean and oil barbecue grate. Grill patties until cooked through, 5 to 6 minutes per side. (An instant-read thermometer inserted horizontally into centre should read 165°F or 74°C.) Place cheese on patties for last 2 minutes of cooking.

5 Smear bun bottoms generously with chutney. Top with a few watercress sprigs. Top with patties and bun tops. Serve immediately.

Serves 4