Chutney Turkey Burgers

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This is a recipe I have used for years and comes from Mary Engelbreit's Dining Out Cookbook.

I like playing around with different meats for burgers and find that turkey is probably the most difficult to work with. It is often dry, bland, and just plain boring. This simple recipe uses a handful of ingredients to create a sauce that is used in the burgers to add moisture and flavor, and then as a topping for the finished burger.

I love mango chutney and almost always have a jar of Patak's Sweet Mango Chutney on hand. Sweet, sticky, and delicious, it is the star of this burger. I chop up any larger pieces of mango and then add a generous squeeze of lime juice (sometimes I'll add some zest as well), a squirt of dijon mustard, parsley, and finish with salt and pepper. About half of the mixture is added to the ground turkey flavoring the meat. The sugars in the chutney also add a nice char to the burger's exterior.

The remaining sauce dresses the burgers adding sweetness and enough interest and flavor that I don't even use cheese on these burgers. Sandwiched between whole-grain buns with a side of homemade sweet potato chips sprinkled with lime juice and chili powder and you have a delicious spin on a traditional burger that is healthier and more delicious than the original!

Chutney Turkey Burgers

adapted from, Mary Engelbreit's Dining Out Cookbook

3/4 cup mango chutney, large pieces finely chopped

1 tablespoon Dijon mustard

2 teaspoons fresh lime juice

1/4 cup minced fresh parsley

1 pound ground turkey

salt and pepper

Preheat the grill to medium and lightly oil the rack.

In a small bowl, stir together the chutney, mustard, lime juice, and parsley.

In a medium bowl add about 1/2 to 3/4 of the chutney mixture to the ground turkey along with the salt and pepper. Combine and then form into 4 patties.

Grill the patties until done.