Turkey Burgers with Pomegranate Molasses

Turkey Burgers with Pomegranate Molasses
Staff Writer
Pillsbury

A fruity complement to turkey is not a new concept — we’ve been eating cranberry sauce with our Thanksgiving turkey for ages, but the thought of creating a fruity condiment to complement turkey burgers surprised us, in a good way. Buttermilk biscuits, pomegranate molasses, and a cool creamy mayonnaise mixture make this turkey burger one of our favorites.

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5
Servings
265
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 16-ounce can pomegranate juice
  • 1/4 Cup raspberry jam
  • 2 1/2 Teaspoons sugar
  • 1 3/4 Teaspoon lemon juice
  • 3 Tablespoons mayonnaise
  • 2 Tablespoons sour cream
  • 2 Teaspoons crushed rosemary leaves
  • 1 1/4 Teaspoon ground cumin
  • 1 Teaspoon white or black pepper
  • 1/2 Teaspoon salt
  • 1 Pound ground turkey
  • 1/2 Cup finely chopped onion
  • One 10.2-ounce can buttermilk biscuits, such as Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
  • 5 leaves bibb lettuce

Directions

To make the pomegranate molasses, in 2-quart heavy saucepan, heat the pomegranate juice, jam, sugar, and ¾ teaspoon of the lemon juice over medium heat, stirring constantly, until jam is melted and sugar is dissolved. Reduce heat to low. Simmer 30 to 40 minutes, stirring occasionally or until mixture is thickened and measures about 2/3 cup. Set aside.

Meanwhile, in small bowl, combine the mayonnaise, sour cream, remaining 1 teaspoon lemon juice, and ¾ teaspoon of the rosemary; mix well. Cover; refrigerate.

Heat the oven to 350 degrees. In small bowl, stir together the cumin, 1 teaspoon of the rosemary, pepper, and salt. In large bowl, combine the turkey, cumin mixture, feta, and onion; mix well. Shape into 5 (4-inch) patties. Cover; refrigerate.

Separate dough into 5 biscuits; place on ungreased cookie sheet. Sprinkle tops of biscuits with remaining ¼ teaspoon rosemary; lightly press into dough. Bake 10 to 13 minutes or until golden brown.

Set the oven to broil. Broil the patties 6 inches from the heat for 4 minutes. Turn patties; broil an additional 6 to 9 minutes or until thermometer inserted in center of patties reads 165 degrees. Let stand 2 minutes.

Split the biscuits and spread the mayonnaise mixture on the split sides of each biscuit. Fill the biscuits with the turkey patties and lettuce leaves. Divide the pomegranate molasses evenly among 5 ramekins. Serve the burgers with pomegranate molasses.

Nutritional Facts

Total Fat
13g
19%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
81mg
27%
Carbohydrate, by difference
15g
12%
Protein
22g
48%
Vitamin A, RAE
33µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
63mg
6%
Choline, total
53mg
12%
Fiber, total dietary
1g
4%
Folate, total
29µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
27mg
8%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
225mg
32%
Selenium, Se
23µg
42%
Sodium, Na
210mg
14%
Water
92g
3%
Zinc, Zn
3mg
38%

Turkey Burger Shopping Tip

Ground turkey is flavorful and has 65-75 percent less fat than ground beef.

Turkey Burger Cooking Tip

Because ground turkey has a low fat content, it can dry out easily; counter this by supplementing juicy ingredients with your ground turkey dish.