I may have jumped the gun on making this burger. But in spring, I start to get so anxious for my favorite summer fruits that it’s hard for me to hold off on buying them as early as I see them, no matter how hard and small the peaches or expensive the berries. Luckily, this recipe I saw in a copy of Better Homes & Gardens is fairly well-suited for my impatience. The hard peaches I bought are simmered with blueberries (which can basically be had year-round, for a price) and chili powder for a sweet/savory topping for this open-faced turkey burger.
It sounds like an odd combination–but it worked really well with the mildly seasoned turkey burger (there are even peaches in the patty!) and thick garlic toast I used for a bottom bun. Recipe after the jump.
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