Tuesday, August 23, 2011
Grilled Turkey Burger with Tomato-Mango Chutney
I don't have an outdoor grill so I prepared the burgers in a hot stove top grill pan. I seared the meat 4-5 minutes on each side to achieve the grill marks. I then finished them in a preheated oven at 350-degrees to finish cooking to the desired center temperature of 160 for 10-15 minutes. Imagine the additional flavor an outdoor grill could add!
For the non-beef eater or for someone cutting back on red meat, you really must try this recipe. It was shared by America Public Media's The Splendid Table with Lynne Rossetto Kasper. Bravo!
Grilled Turkey Burgers with Tomato-Mango Chutney
Recipe, Linda and Martha Greenlaw, The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days
For the Tomato-Mango Chutney:
* 1 cup chopped tomatoes
* 1/2 cup chopped mango
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons light brown sugar
* 2 tablespoons fresh lime juice
* 3 tablespoons plain yogurt
For the Turkey Burgers:
* 2-1/2 pounds ground turkey
* 1 cup plain bread crumbs
* 1/2 cup mayonnaise
* 2 teaspoons soy sauce
* 1/2 cup chopped scallions, green parts only
* 1/2 teaspoon ground cumin
* Hamburger buns
1. Prepare the gas or charcoal grill to high heat. Clean and oil the rack.
2. To make the chutney, mix the tomatoes, mango, and cilantro by hand in a bowl. Combine the brown sugar, lime juice, and yogurt in a blender until smooth. Toss the tomato-mango mixture with the yogurt dressing. Refrigerate until ready to serve.
3. Combine the turkey, bread crumbs, mayonnaise, soy sauce, scallions, and cumin by hand in a large bowl. Form the mixture into 8 patties. Grill over hot coals or high heat for 6 minutes per side, or until their centers reach 160°F. on an instant-reading thermometer. Place on a bun and top with the chutney.