These tempting turkey burgers are flavored with mango chutney, yogurt, and curry powder—common ingredients in Indian cuisine. The burgers can be shaped ahead of time and refrigerated for several hours. The chutney topping (step 2) can also be made ahead.
3/4 pound lean ground turkey
1/4 cup plain dried breadcrumbs
1/4 cup mango chutney, finely chopped
3 tablespoons ketchup
2 tablespoons plain fat-free yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons curry powder
1/4 teaspoon salt
4 whole-wheat English muffins, split and toasted
1 cup mixed greens
1. In a medium bowl, combine the turkey, breadcrumbs, 2 tablespoons of the chutney, 1 tablespoon of the ketchup, the yogurt, mustard, 1 teaspoon of the curry powder, and the salt. Mix well and shape into 4 patties.
2. In a small bowl, combine the remaining 2 tablespoons chutney, 2 tablespoons ketchup, and ½ teaspoon curry powder.
3. Preheat the broiler. Cook the burgers 4 to 6 inches from the heat for 6 minutes, turning once, until browned and cooked through. Serve the burgers on the English muffins topped with the chutney mixture and greens. Makes 4 servings
total fat 8.1g
saturated fat 2.6g
dietary fiber 6g
good source of: niacin, selenium, thiamin, vitamin B6
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.