Turkey Burgers with Chunky Peach-Cranberry Ketchup BBQ Recipe

For the ketchup:

1 tablespoon olive oil
3 tablespoons chopped shallots
2 cups diced skinned peaches
3 tablespoons cranberry sauce
3 tablespoons white wine vinegar
1 tablespoon dark brown sugar
1/2 tablespoon tomato paste
1 teaspoon chopped fresh thyme
1/4 teaspoon ground Mediterranean oregano
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
1 large sweet onion
2 tablespoons olive oil
1/4 teaspoon kosher salt
Pinch of paprika

For the burgers:

1-1/4 Pounds ground turkey
2 tablespoons water
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1-1/2 teaspoons poultry seasoning
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 burger buns

To make the ketchup: In a sauté pan, warm the oil and sauté the shallots for 3 minutes. Add the peaches and sauté for about 2 minutes or until juices release from the fruit. Add the rest of the ketchup ingredients and blend well. Simmer for 5 to 6 minutes. Remove from heat and chill thoroughly.

Cut the onion into 4 thick slices. Brush onion slices with oil and season with salt and paprika. Grill over Indirect High heat until tender, about 10 to 15 minutes, turning once halfway through grilling time. Remove from grill and keep warm.

To make the burgers: In a medium bowl, combine all the burger ingredients and mix well. Form into four patties, each about 3/4-inch thick. Grill over Direct High heat until juices run clear, about 6 to 8 minutes, turning once halfway through grilling time.

Place burgers on buns and top with grilled onions and chunky peach cranberry ketchup.

Makes 4 servings.