Chut­ney Turkey Burg­ers

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

The se­cret to these burg­ers is the tangy mango chut­ney, but the arugula adds a spe­cial “wow” to the plate. —Jeanne Lued­ers, Water­loo, IA

1/2 cup mango chut­ney, di­vided 1 Tbsp. Di­jon mus­tard 2 tsp. lime juice 1/₄ cup minced fresh pars­ley 2 green onions, chopped 1/2 tsp. salt 1/₄ tsp. pep­per 1 lb. lean ground turkey 4 ham­burger buns, split

Fresh arugula or baby spinach leaves

Thinly sliced red onion

1. 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 ground turkey; mix lightly but thor­oughly. Shape into four 1/2-in.thick pat­ties.

2. Place burg­ers on a lightly oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill pat­ties, cov­ered, or broil 3-4 in. from the heat un­til a ther­mome­ter reads 165°, 5-7 min­utes per side. Serve on buns with arugula, onion and sauce.

PER SERV­ING 419 cal., 10g fat (3g sat. fat), 78mg chol., 1012mg sod., 51g carb. (21g sug­ars, 1g fiber), 27g pro.

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