These unique turkey burgers are based on the recipe shared from the executive chef at the Mar-a-Lago Resort in Florida. Oprah once listed them as one of her favorite things from Donald Trump’s famous resort restaurant and shared the recipe. They’ve become a family favorite for us. Don’t be scared by a unique ingredient in the patties (apples!) These burgers have an amazing sweet and savory flavor combo and an easy sauces takes them over the top. They’re great for a casual dinner at at home, and fun to serve to dinner guests, too! Try them with a great side salad and some sweet potato fries on the side for the perfect summer dinner.
Apples – The original recipe calls for Granny Smith apples and I like to stick to that. Granny Smith are a more tart apple. You can substitute another variety of apple, and it would just add a little more sweetness, but still be delicious.
Ground turkey breast – Feel free to use lean ground turkey breast, or if you prefer, ground turkey (not 100% breast) works great, too.
Tabasco sauce – This doesn’t make the burgers too spicy, but you can also leave it out, I often do. Feel free to add a little more if you like your food with a kick.
Parsley – Opt for flat leaf Italian style parsley (as opposed to the curly leaf style you see used as garnish).
Major Grey’s Chutney – You can find this in the grocery store near the BBQ sauces, often on the top shelf. It’s a delicious sweet and savory jam made with mangoes and seasonings.
Buns – A good quality hamburger bun is a must. Brioche, potato, or pretzel buns would all be good options here.
How to Make Mar-a-Lago Turkey Burgers
- Sauté celery, apples, and onions. Apples and celery not only add really great flavor here, but they also keep the burgers nice and moist- which is helpful as turkey has a tendency to dry out on the grill.
2. Next, combine the sautéed apple mixture with ground turkey, Major Grey’s Chutney, the zest and juice of half a lemon, salt, pepper, and a splash of Tobasco. Form that into patties.
3. Grill. When you place them on the grill, do it very gently. Turkey is much more fragile than beef and it’s easy to crumble the burgers right up. Another key thing is to not flip the burgers too soon, or too often or they can also fall to pieces. Let them cook completely on one side and then flip just once to finish cooking on the other side. When you’re all done you’ll have beautiful burgers!
4. Add Mango Chutney sauce. I’m a huge fan of mango chutney, and one of my favorite things to do is make a burger spread to go along with these burgers with simply mango chutney + mayo. It brings all the flavors together and is great on other burgers as well.
If you love mango chutney, and have some to use up, I highly recommend this Chicken Salad With Mango Chutney Dressing!
I can’t find mango chutney, can I use anything else? While I have not personally tested any substitutes, apricot or peach jam may make a great substitute. Feel free to try it if necessary, just remember that chutney is quite thick, so a thinner jam may not hold up as well when forming patties.
Can these be made ahead of time? Absolutely! If you have a crowd to feed, go ahead and mix everything up a day ahead of time and store in the fridge, either all together in an airtight container, or pre-formed into patties and separated by a piece of parchment between each one.
Did You Make This?
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This recipe makes 8 large burgers. Feel free to cut in half and make 4 large or 6 smaller burgers. I’ve omitted the lemon quite often and they’re terrific without it, just FYI!
2 tablespoons butter
1/2 cup finely chopped celery
3 Granny Smith Apples, peeled and very finely diced or shredded
1/4 cup thinly sliced green onions
4 pounds ground turkey breast or 85/15 turkey
2 tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons tabasco sauce
1/2 lemon, zested then juiced
1/2 bunch parsley, chopped
1/4 cup Major Grey’s Chutney
3/4 cup mayo
4 tablespoons Major Grey’s Chutney
4–6 good quality hamburger buns
additional toppings as desired (lettuce, tomato, onion, cheese, etc.)
In a saute pan over medium-low heat, sauté the celery, apples, and green onions in butter until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sauteed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours to firm.
To make burger spread, combine mayo and chutney and whisk until smooth, Feel free to add more chutney as desired.
Season the turkey burgers with salt and pepper. Place on preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked to an internal temperature of 165 degrees. Let sit for 5 minutes.
To serve, toast buns if desired and spread with sauce. Add toppings as desired like greens, onion and tomato.