|500 g||ground turkey|
|50 g||brown sugar|
|50 ml||white wine vinegar|
|3 tbsp||olive oil|
|2 tbsp||Dijon mustard|
For the chutney, wash, dry and halve apricots. Remove stones and dice into fine cubes. Grate ginger and finely chop shallots. Slice Camembert, wash arugula and set aside.
Heat butter in a large pot over medium-high heat and sauté shallots and ginger for approx. 2 – 3 min. Add brown sugar and cook for approx. 2 – 3 min., until caramalized. Add apricots and stir to coat. Add white wine vinegar and leave to simmer over medium heat for approx. 25 min., or until apricots has disintegrated and liquid has greatly reduced. Set aside and let cool.
In the meantime, finely chop garlic and onion and mix with ground turkey. Add some of the olive oil and mustard and mix until combined. Season with salt and pepper. Shape into burger patties of equal size.
Fry burger patties in a large pan with the remaining olive oil over medium-high heat for approx. 5 – 6 min. on each side. Toast burger buns, then top with arugula, turkey patties, Camembert, and chutney. Enjoy!