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White Turkey Burger

Cranberry Chili Chutney

1 ½ cups Vidalia onions, small dice
1 tbsp. Fresh garlic, minced
2 tbsp. Peanut oil
1 ea. (1 cup) Fresh Fresno chilies, seeds removed & ¼
1 cup Champagne vinegar or white wine vinegar
1 cup Fresh orange juice
1 lb. Fresh cranberries
2 tbsp. Fresh ginger, peeled & grated
½ cup Golden raisins
½ cup Brown sugar
2 tbsp. Fresh jalapeños, chopped fine
½ tsp. Black pepper
1 tsp. Allspice, ground
1 ea. Cinnamon stick
½ tsp. Cardamom, ground
¼ tsp. Cloves, ground
½ tsp. Red pepper flakes
2 tbsp. Fresh lime juice
To taste Sea salt or kosher salt

To Prepare:

  1. Sauté the garlic and onions in the peanut oil for 2–3 minutes in a heavy-duty 2-qt. stainless steel or enamel-coated sauce pan.
  2. Add the diced chilies and sauté for 2 minutes.
  3. Add the remaining ingredients and bring to a boil, then simmer until the liquid reduces by 90%, stirring occasionally. The chutney will thicken.
  4. Pour into a storage container and cover with a lid. The flavors will blend and develop.


1 Turkey burger
1 Fresh burger bun
1 tbsp. Spicy mayonnaise
2 tbsp. Cranberry Chili Chutney Relish*
2 slices White Cheddar cheese (optional)
6 ea. Arugula leaves

Method of Preparation

  1. Grill-toast the bun then spread the bottom bun with 1 tbsp. of spicy mayo.
  2. Place the grilled turkey burger with the melted Cheddar on the bottom portion of the bun.
  3. Portion the chutney over the burger, set the arugula over the chutney and place the crown over the burger.