Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Meanwhile, to make the chutney mixture, preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.
When you're ready to cook the turkey burgers, season them with salt and pepper and place on a preheated, lightly oiled grill. Grill each side for 7 minutes, until meat is thoroughly cooked. Let sit for 5 minutes.
Serve each burger with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
Courtesy of Jeff O’Neill - The Mar-a-Lago Club, Palm Beach, Florida