Chutney Turkey Burgers Recipes

APPLE TURKEY PICADILLO

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.
• Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.

TURKEY BURGER WITH MANGO CHUTNEY

Steps:

• Mix ingredients: Add the ingredients to a mixing bowl and use your hands to mix until well incorporated. Shape into 4 patties, put them on a plate and chill in the fridge for 30 minutes.
• Cook: Heat a skillet or grill pan over medium heat. Spray cooking oil onto the pan and place the patties in the pan. Cook 8 minutes on each side or until the internal temperature reaches 165°F using a digital food thermometer.
• Store leftovers in the fridge for up to 4 days.

CHUTNEY TURKEY BURGERS

Steps:

• For sauce, mix 1/4 cup chutney, mustard and lime juice. In a large bowl, combine parsley, green onions, salt, pepper and remaining chutney. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on a lightly oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 3-4 in. from heat until a thermometer reads 165°, 5-7 minutes per side. Serve on buns with arugula, onion and sauce.

MARTHA'S SECRET TURKEY BURGER

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

CURRY TURKEY BURGERS

Steps:

• Toppings:
• Combine first 8 ingredients and form into 5 patties.
• Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
• Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
• Garnish:
• Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

CURRIED TURKEY BURGERS

Steps:

• Shake mustard seeds in medium skillet over low heat until seeds begin to pop, about 2 minutes. Transfer seeds to bowl. Mix in applesauce, 1 tablespoon yogurt, 2 tablespoons chutney, 2 teaspoons curry powder, salt and cayenne. Mix in turkey, 4 tablespoons onion tops and 4 tablespoons mint. Shape into four 3/4-inch-thick patties.
• Mix apple, 3/4 cup yogurt, 3 tablespoons chutney, 3/4 teaspoon curry powder, 3 tablespoons onion tops and 3 tablespoons mint in small bowl.
• Prepare barbecue (medium heat). Spray burgers with nonstick spray; grill until cooked through, about 5 minutes per side. Cut 1 end off each pita; fill with 1 burger, some lettuce and 1/4 of yogurt mixture.

TURKEY BURGERS

Steps:

• In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.
• Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.
• To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
• Lightly toast 4 slices bread. Dividing evenly, top each with lettuce, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.

CURRY TURKEY BURGERS

Steps:

• Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
• Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
• Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

INDIAN TURKEY BURGERS WITH LIME, CUCUMBERS, AND CHUTNEY

Steps:

• Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
• Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
• Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
• Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
• For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.

STUFFED TURKEY BURGERS

Steps:

• Cut 2 slices bread into very small pieces, and place in a medium bowl. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chile powder, and salt; mix to combine.
• Divide meat mixture into 8 equal-sized portions. Flatten one portion to a diameter of 3 1/2 inches. Place one quarter of the cheese in the center in a single layer. Top with another portion of meat and seal edges by pinching with fingers to enclose cheese. Repeat process with remaining ingredients. Place burgers on a parchment paper-lined baking sheet. Cover with plastic wrap, and freeze for 30 minutes.
• Heat a grill or grill pan over medium high heat. Brush both sides of each burger with oil. Reduce heat to medium, and grill burgers until firm and cooked through, flipping once, 7 to 8 minutes per side.
• Lightly toast remaining 8 slices of bread. Top each of 4 slices with 1/4 cup greens, followed by a burger and a tomato slice. Stir together remaining tablespoon each chutney and mustard. Spread chutney mixture evenly over remaining 4 toasted bread slices, and place on top to enclose. Serve immediately.

TURKEY BURGERS WITH RHUBARB AND CHERRY CHUTNEY

Steps:

• Make the chutney earlier in the day or the day before.
• Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
• let the rhubarb macerate and drain for 1/2 hour.
• In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
• Stir in the onion and cook for 2 minutes to soften.
• Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
• when done it should be tender, but still have some texture.
• Don't over cook.
• Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
• Stir in the lime juice, remove from the pan and let cool.
• Serve either at room temperature or chilled.
• To grill the onions, cut the onion into 4 1/2 inch thick slices.
• Brush with oil and season with salt and paprika.
• Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
• Remove from grill and keep warm.
• For the burgers, in a medium bowl, combine all burger ingredients and mix well.
• Form into four patties, each about 3/4 inch thick.
• Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
• Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
• Enjoy!

TURKEY CURRY BURGERS

Steps:

• Mix all the ingredients together in a bowl with your hands until well combined.
• Put into the fridge for about 10 minutes to allow the mixture to firm up a bit.
• Take out of the fridge and form into four equal sized patties.
• Fry the burgers as you would any other burger for about 5 minutes each side or until cooked through. (I do mine on my Foreman Grill brushed very lightly with some canola oil to save me having to fry them and add extra fats).
• Put on buns and top with your choice of toppings (I go simply with crisp lettuce and a bit of extra mango chutney) and serve.

EASY TURKEY BURGERS

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.