Savory Turkey Burgers with Quick Mango Red Pepper Chutney

(Becky, the Mama.)

A family story pops up almost every Thanksgiving.   Decades ago, my adorable cousin Kenny, about age five, tiny and wearing enormous glasses took a bite of the day’s celebrated roast bird, smiled, and then with a slow southern munchkin voice, asked my mom, “What kind of chicken is this Aunt (pronounced “Ain’t”) Ruthie?  Tur-key?”

I must confess, I’m not a big fan of turkey (even cousin Kenny’s “chicken kind of turkey”) — as it too often tends toward dry and flavorless.  I’ve found three exceptions, however.  One is a  recipe for marinated grilled turkey tenderloin. Moist, delicious,  a family favorite.  Another is a savory-sweet recipe for Asian turkey meatballs.  Finally there is this creation for savory turkey burgers loaded with flavor and topped with a sweet and spicy quick mango red pepper chutney.  It’s beautiful on a serving plate, plus budget and waistline friendly dish. Yummy paired with a side of jasmine rice and my simple sesame avocado  cucumber salad.  For vegans or vegetarians,  trying grilling Field Roast Apple Sage Sausages, and then simmer them in the sauce a few minutes before serving.

Savory Turkey Burgers with Quick Mango Red Pepper Chutney

Makes 6 to 8 patties depending on size you prefer

Burgers

1 lb ground turkey (you can also use ground beef if you prefer)

1 lb  sweet Italian turkey sausage, out of casing and crumbled

2 t. seasoned salt or grill seasoning

1 egg

1/3 c. soft bread crumbs

Sauce

½ cup chicken or veggie broth

1 /4 c. brown sugar

1 T. Dijon mustard

1/3 c. red wine or balsamic vinegar

Pinch salt and pepper

1 fresh mango diced (Or 3/4 c. fresh pineapple, chopped, is also delicious if you prefer)

1 roasted red pepper, diced

2 green onions, chopped

Directions:

Mix the ingredients for turkey burgers together and form into patties, any size you like.   Grill or sauté with a little olive oil until brown and caramelized on the outside, cooked through on the inside.  (You can cover the pan once the burgers are brown on the outside and let simmer a bit more if they need to cook through more on the inside.) Remove from pan to a plate, cover with foil to keep warm and let juices redistribute.   To the same skillet, add veggie broth, brown sugar, mustard and vinegar to skillet. Turn heat on high to bring to boil and then back heat down to a simmer,  until sauce begins to get thicken.. Add mango, red pepper and onions, pinch salt and pepper continue to cook until the chutney is hot again.  Serve a spoonful of warm sauce over turkey patties.

Vegan or Vegetarian Alternative: Use Field Roast Apple Sage Sausages, split down the middle length-wise. Brown in a little olive oil, then continue recipe above.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Savory Turkey Burgers with Quick Mango Red Pepper Chutney
The recipe URL: http://wp.me/p1UwM9-ZD
This was printed from: We Laugh, We Cry, We Cook