Chutney Turkey Burgers Recipe
Chutney Turkey Burgers Recipe photo by Taste of Home
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Chutney Turkey Burgers Recipe

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“The secret to these burgers is the tangy mango chutney, but the arugula adds a special 'wow' to the plate. I get lots of compliments when I serve these at summer or fall cookouts.” Jeanne Lueders - Waterloo, Iowa
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/2 cup chutney, divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lime juice
  • 1/4 cup minced fresh parsley
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey
  • 4 hamburger buns, split
  • 16 fresh arugula or baby spinach leaves
  • 4 slices red onion

Nutritional Facts

1 each: 359 calories, 12g fat (3g saturated fat), 90mg cholesterol, 749mg sodium, 38g carbohydrate (16g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.


  1. Combine 1/4 cup chutney, mustard and lime juice; set aside. In a large bowl, combine the parsley, onions, salt, pepper and remaining chutney. Crumble turkey over mixture and mix well. Shape into four patties.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
  3. Serve on buns with arugula, onion and reserved chutney mixture. Yield: 4 servings.
Originally published as Chutney Turkey Burgers in Healthy Cooking August/September 2008, p26

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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RoxyAZ User ID: 6753469 206101
Reviewed Apr. 11, 2013

"Nice twist for turkey burgers. Quick and easy to make."

Teresa Karrels User ID: 2217887 141461
Reviewed Jun. 21, 2010

"These turkey burgers were very tasty and easy to make. I doubled the chutney sauce to put on the hamburger buns. If you use lean turkey meat, be sure to cook them slowly and on low-medium heat so that they don't dry out."

marshacrenshaw User ID: 2975664 134141
Reviewed Nov. 21, 2008

"The were the best! We have had them several times. They have now become a favorite. Highly recommend"

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