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Chutney Turkey Burgers Recipe

Chutney Turkey Burgers Recipe

“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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

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:2-1/2 starch, 3 lean meat

Reviews for Chutney Turkey Burgers

Sort By :
MY REVIEW
RoxyAZ
Reviewed Apr. 11, 2013

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

MY REVIEW
Teresa Karrels
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."

MY REVIEW
marshacrenshaw
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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Wine Pairings

Medium-Bodied Red Wine

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