Last week a friend emailed, asking if we wanted any fresh figs. Her neighbour’s tree was producing more than they could eat, and they wanted to give them away before they started to spoil.
Umm… YES! When offered fresh food straight from a garden, you always say yes!
A few were eaten for breakfast along-side Greek yogurt and blueberries, and a few more were added to a pizza with a sprinkle of goat cheese and basil. The remainder went into making a balsamic chutney for turkey burgers.
This is a super flavourful topping that would be a great addition to chicken or a meaty fish, too! We did a variation of this meal while we were traveling, but we used dried figs instead of fresh. The dried variation was good, but if you can find them, definitely use fresh!
Our go-to turkey burger recipe is a simple one: ground turkey meat, onion, fresh ginger and garlic, a bunch of fresh herbs and spices, and a squeeze of lemon juice. We broil them under the grill, 8 minutes per side, which keeps them crisp on the outside, but nice and juicy inside. A full batch makes 8 burgers and they freeze well, making them great for those nights when you don’t have time to cook!
The fig chutney is a perfect combination of sweet and spicy and is highly addictive.
Top a burger with a crumble of goat cheese and greens and a hefty spoonful of this chutney, and you have one very tasty meal!
- Serves: 8 burgers
- Serving size: 1 burger
- Calories: 183
- Fat: 4.3 g
- Saturated fat: 0.8 g
- Carbohydrates: 6.7 g
- Sugar: 4.4 g
- Sodium: 378.8 mg
- Fiber: 1.2 g
- Protein: 28.9 g
- Cholesterol: 83.8 mg
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp Dijon mustard
- 1 tsp maple syrup
- ¼ tsp sea salt
- ½ tsp red chili flakes
- 3 medium figs, sliced lengthwise into 5-mm slices
- 1 tbsp fresh basil
- 1 kg ground organic turkey meat
- ½ medium yellow onion, finely diced
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 cm piece fresh ginger, finely grated
- 1 clove garlic, finely minced
- ½ tsp sea salt
- 1 tsp crushed fennel seeds
- 1 tsp dried oregano
- 1 tsp dried red chili flakes
- ½ lemon, juice and zest
- To make the chutney, whisk together the olive oil, balsamic vinegar, mustard, maple syrup, salt and chili flakes. Add the figs and fresh basil, and toss gently to combine. Set aside until ready to eat.
- To make the turkey burgers, combine all the ingredients together in a large bowl and mix well. Divide the mixture into 8 equal portions, flattening each into a patty.
- Pre-heat the broiler to high. Place the patties onto a wire rack on top of a baking sheet. Place the patties under the broiler and grill for 8 minutes. Flip and grill for another 8 minutes. If you have BBQ, these would be great done on the grill!
- We often use a portobello mushroom instead of a bread bun, as we like the taste. Top the turkey burger with a bit of goat cheese, some greens, and a hefty spoonful of the chutney.