Turkey Burgers with Fig Salsa
Christine Denney was the chef for the now-closed Oaks at Ojai health spa in California. She created this guest-favorite Turkey Burgers with Fig Salsa entree. This is a versatile recipe — it can be used to make a hand-held burger, or as meatballs with dip for a nice snack and appetizer, or even as a tasty salad with fig dressing.
Servings: 4
Calories: 280kcal
A delicious way to serve a burger -- in a pita pocket -- with a delicious and unique topping.
Ingredients
FOR THE FIG SALSA
- 2-1/2 cups fresh figs , diced
- ½ cup yellow bell pepper , diced
- ¼ cup red onion , minced
- ½ cup dried cranberries (reduced sugar) (raisins can be substituted)
- 1 jalapeno , seeded and minced, or 2 tsp. dried red chili flakes
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- 1 Tbsp minced or grated fresh ginger
FOR THE TURKEY BURGER
- 11/2 lbs. ground turkey
- ⅓ cup fresh figs , trimmed and chopped
- 1 Tbsp balsamic vinegar
- ¼ cup red onion , minced
- ½ tsp black pepper (freshly ground)
- 2 Tbsp fresh basil , chopped (or use 2 tsp. dried)
Instructions
- Combine salsa ingredients and chill for approximately two hours to meld flavors.
- Combine all of the burger ingredients, but do not over-mix.
- Divide into 6 portions and shape into burgers (or, these can be made into meatballs for an appetizer).
- Chill burgers or meatballs for one hour before cooking.
- Using a non-stick spray for your grill or sauté pan, spray generously and cook burgers or meatballs over medium heat for 3-5 minutes per side, depending on thickness. (Meat should register 165 degrees in the center.)
- Serve warm with fresh fig salsa in a whole wheat pita with your favorite veggies.
Spa Index Kitchen Notes
If meatballs are made, they could be served on toothpicks with the salsa as dip, or used with an arugula salad, adding Gorgonzola, feta or goat cheese if desired, and the salsa could be the dressing.
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Nutrition
Serving: 1 Burger | Calories: 280 kcal (14%)
This recipe is courtesy of Christine Denney, the former Food Services Director at the Oaks at Ojai Spa. Although closed, we are pleased to be able to share guest-favorite recipes. The varied menus featured natural foods, fresh fish and poultry, locally-grown fruits and vegetables, homemade salad dressings and soups – all without a touch of additional salt or refined sugar used in the preparation.
Dont like fig. Used nectarines and made it exactly like said just no figs. This was pretty darn good with that mixed in with the turkey mix.