Turkey Burgers and Home Preserved Corn Relish 2

burger and corn relishThree years ago I bought a water bath canner and made my first batch of jam, and I was immediately enamored with the idea of preserving fresh, scrumptious, in-season produce to enjoy throughout the year. If you know me at all you know I’m a jump-in-with-both-feet, impulsive type of person, so within a week I had set myself up with a million jars and a giant pressure canner. Oh, did I mention I was pregnant with twins? Bless my naive little heart, I didn’t can another thing after that first batch of jam. 

And then I was in the swirling mania of having two sweet babies to keep alive; I promise you, canning was not on my mind apart from a fleeting thought when I happened to see the canner (digging around in the hall closet at 2am looking for a stray diaper or two because I forgot to buy them). 

Long story short, I’ve wanted to get into home preserving for years, and this year I’ve finally got around to it! One of my favorite preserves so far is this sweet corn relish, which I made at my husband’s request (7 years together and I had no idea he loved corn relish). 

Sweet Corn Relish
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  1. 6 ears fresh corn, shucked
  2. 1 1/2 cups cider vinegar
  3. 3 tablespoons sugar
  4. 1/2 teaspoon turmeric
  5. 3/4 teaspoon mustard powder
  6. 1 tablespoon mustard seed
  7. 1 tablespoon coarse salt
  8. 1 dried bay leaf
  9. 4 cups green cabbage (about 1/2 pound) chopped into 1/2-inch pieces
  10. 2 red bell peppers finely diced
  11. 1 large red onion finely diced
  1. Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
  2. Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine.
  3. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
  4. Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
  5. Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.
To Preserve in Pressure Canner
  1. Hot-pack into sanitized jars, leaving 1/2 inch of headspace, and process at 10 pounds of pressure for 45 minutes.
Northwest Healthy Mama http://nwhealthymama.com/
 And what goes better with relish than burgers? I like to buy the 4 packs of ground turkey at Costco and freeze them, so we make turkey burgers a lot. You can make them in a frying pan or on a griddle, but I like to use our full-sized grill pan to get those great grill marks. (If you have a real grill, of course, you can use that.) 



Turkey Burgers
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  1. 1 pound ground turkey
  2. 1/2 -3/4 cup Italian breadcrumbs
  3. 1 1/2 tsp salt
  4. 1 tsp granulated garlic
  5. 1/2 tsp black pepper
  1. In a large mixing bowl mix all the ingredients until well combined. The amount of breadcrumbs depends on how much moisture is in your meat; if I've frozen and then thawed the turkey it will release a lot of moisture and require more breadcrumbs. You just want to make sure they hold their shape well.
  2. Heat your grill/griddle/pan to medium high and cook burgers approx. 8 minutes on each side, until no longer pink inside.
Northwest Healthy Mama http://nwhealthymama.com/
 This is the perfect summer dinner! It’s super quick and the kids love it. We like to pair it with kettle chips and baby carrots, or oven fries and snap peas. I’ve always been a ketchup-and-mustard-only type of burger topper, but this relish has definitely expanded my horizons. What do you like on your perfect burger? 

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About Johanna Dean

I am a Jesus loving, cookbook reading, picture taking, blogging mama of 2 year old twin girls. I spend most of my time with my fam, exploring the Bellingham, WA area and preserving those memories as best I can.

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