Mango Chutney And Havarti Turkey Burgers Recipes

TURKEY BURGERS

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.

HAVARTI TURKEY HERO

Steps:

• In a small bowl, combine the chutney, mayonnaise, peanuts and cayenne; spread evenly over the cut side of bread bottom. Layer with turkey, lettuce, cheese and apple. Replace bread top. Cut into 8 slices.

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.

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

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.

MANGO CHUTNEY

Steps:

• Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
• In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
• In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.