Easy Turkey Burgers with Mango Chutney
It doesn't take long to have this juicy and scrumptious turkey burger.
Yield
4 servingsPrep
8 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread, french baguette
16- to 20-inch, prefer whole-grain |
*
|
| 1 | large |
red onion
cut into 1/4-inch-thick rounds, divided |
|
| 1 | pound |
turkey
93%-lean, ground |
|
| 4 | tablespoons |
mango chutney
divided |
* |
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
romaine lettuce
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bread, french baguette
16- to 20-inch, prefer whole-grain |
*
|
| 1 | large |
red onion
cut into 1/4-inch-thick rounds, divided |
|
| 453.6 | g |
turkey
93%-lean, ground |
|
| 6E+1 | ml |
mango chutney
divided |
* |
| 1.3 | ml |
salt
|
|
| 473 | ml |
romaine lettuce
shredded |
|
Directions
Preheat grill to medium-high.
Cut baguette into 4 equal lengths.
Split each piece horizontally and pull out about half of the soft bread from each side.
Finely chop enough onion rounds to equal ⅓ cup.
Mix together the chopped onion with turkey, 1 tablespoon chutney and salt in a medium bowl, gently toss with your hands until well combined.
Form into 4 burgers, about ½ inch thick and oval-shaped to match the shape of the bread.
Oil the grill rack (To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.)
Grill the remaining onion rounds until softened and blackened in spots, 3 to 4 minutes per side.
Grill the burgers until cooked through and an instant-read thermometer inserted into the center registers 165°F, 4 to 5 minutes per side.
Grill the bread, cut-side down, until just beginning to char on the edges, about 2 minutes.
To assemble sandwiches:
Spread the remaining mango chutney on the bottom pieces of baguette.
Top with a turkey burger, grilled onion and lettuce.
Cover with the remaining bread.
