- 2 tbsp olive oil mayonnaise mix with 1 tbsp grape jam
- 2 tbsp chopped sundered tomatoes
- 2 juice of 2 plums
- 2 cloves garlic, finely minced
- 1 tsp chopped fresh rosemary
- 1 lb lean ground turkey
- 4 whole wheat buns
- 2 cups purple cabbage shredded
- Salt and black pepper to taste
In a mixing bowl, combine olive oil mayonnaise with the grape jam, juice from the plum, garlic and rosemary. Season with a pinch of salt and black pepper. Set aside the purple passion sauce.
Preheat a grill, grill pan, or cast iron skillet. Combine the ground turkey with ½ tsp of salt and ½ tsp black pepper and mix gently. Without overworking the meat, form into four patties until the turkey just comes together.
When the grill or skillet is hot (if using a skillet, add a touch of oil), add the burgers. Cook on the first side for 5 to 6 minutes, until a nice crust develops. Flip and cook for another 3 to 4 minutes, until the burger are firm but ever so slightly yielding to the touch and cooked through. Remove the burgers. While the grill or pain is hot, toast the buns.
Layer the bottom buns with grape jam, top each with a burger, then slather the purple passion sauce over the top of each and top with shredded purple cabbage. Crown with the b’un tops and serve.
Makes 4 burgers