Turkey Burgers With Chutney Recipes

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.

Steps:

• In medium bowl, mix turkey, egg white, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add patties; cook 6 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
• Meanwhile, in small bowl, mix chutney ingredients until well blended.
• On bun bottoms, place lettuce and burgers. Spoon 2 tablespoons chutney on each burger. Cover with bun tops.

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.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish with olive oil.
• In a bowl, mix the ground turkey, crushed pretzels, green bell pepper, and egg. Season with salt and pepper. Form into 4 patties, and arrange in the baking dish.
• Bake 30 minutes, turning once, to a minimum internal temperature of 165 degrees F (74 degrees C). Top each patty with a slice of cheese during the last few minutes of cook time.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on a plate lined with paper towels. Crumble bacon.
• Mix bacon, turkey, bread crumbs, Cheddar cheese, yellow onion, egg, jalapeno pepper, garlic, cumin, salt, and pepper together in a bowl; shape mixture into eight 1/4-pound patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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!

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.