Mango Chutney And Havarti Turkey Burgers Recipes

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.

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.

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.

MANGO CHUTNEY AND HAVARTI TURKEY BURGERS

Steps:

• Sautee onions in pan with butter over med-low heat, until carmelized (golden brown).
• Add garlic to onions about half way through cooking.
• Mix all wet ingredients & seasonings with turkey (use your hands).
• Add onions & garlic with a fork (mixture will cool them down).
• Add breadcrumbs and mix throughly (use hands again).
• Add egg, mix.
• Add cubes of havarti or wait until patties are formed and then insert them.
• Make balls smaller than tennis ball, bigger then golf ball.
• Press in to patties (add cheese if you haven't already).
• Grill on oiled grill of BBQ or on non-stick indoor grill.
• Serve on kaiser, foccacia or onion buns.
• I top with honey mustard.

GRILLED SAFARI STEAK WITH MANGO CHUTNEY AND MUSHROOMS

Steps:

• Cut and season the steaks.
• Mix the remainder of the ingredients together and place the steak in the marinade.
• Marinate for at least 1 hour.
• Grill the steak on the BBQ until desired doneness.
• At the same time, simmer the marinade in a saucepan to be poured over the steak when served.

AWESOME TURKEY BURGERS

Steps:

• Put 2 tablespoons of the olive oil in a 10-inch nonstick skillet and heat over high. Add onions and tomatoes with generous sprinkles of salt and pepper. Sauté over high, stirring frequently, until onions begin to brown.
• Add garlic and cook until onions are wilted and soft. Remove from heat. Set aside half the onion mixture for topping burgers.
• Blend ground turkey with remaining onion mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Shape into 2 balls.
• Make a deep hole with your thumb and insert half of the cheese into each ball. Pinch hole closed and flatten ball into 3/4- to 1-inch thick patties with no sign of cheese on the outside. Patties will be very soft and sticky.
• Heat remaining 2 tablespoons olive oil in a 10-inch nonstick skillet over medium high. Sear burgers about 30 seconds on each side until browned.
• Lower heat to medium-low and cook about 5 minutes per side, or until there is no pink at center of burger and an instant-read thermometer measures at least 150 degrees
• These burgers can also be grilled if you prefer.
• Serve hot on buns, topping with reserved onions and your favorite condiments.

EASY MANGO CHUTNEY SALMON

Steps:

• Preheat your broiler/grill.
• Put salmon fillets in a dish that will be okay to go under your broiler/grill.
• In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
• Spoon the mixture over the two salmon fillets to that each has the same amount.
• Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.

A1 TURKEY BURGERS

Steps:

• Mix first 3 ingredients in a bowl
• Form into 4-5 pattys on a plate.
• Cover with suran wrap and refridgerate for at least 2 hours.
• (this will keep the burgers from breaking apart on the grill).
• Grill it.
• Eat it.