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Turkey Burgers with Mango Chutney

http://www.eatingwell.com/recipes/turkey_chutney_burgers.html

From EatingWell:  July/August 2010

Mango chutney and grilled red onion flavor this quick turkey burger. Serve with grilled baby red potatoes and a frosty beer.

Makes 4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 large red onion, cut into 1/4-inch-thick rounds, divided
• 1 pound 93%-lean ground turkey
• 4 tablespoons mango chutney (see Tips), divided
• 1/4 teaspoon salt
• 2 cups shredded romaine lettuce

Preparation

1. Preheat grill to medium-high.
2. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side.
3. Finely chop enough onion rounds to equal 1/3 cup. Combine the chopped onion with turkey, 1 tablespoon chutney and salt in a medium bowl; gently mix with your hands until well combined. Form into 4 burgers, about 1/2 inch thick and oval-shaped to match the shape of the bread.
4. Oil the grill rack (see Tips). 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.
5. 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.

Nutrition

Per serving : 345 Calories; 8 g Fat; 2 g Sat; 0 g Mono; 65 mg Cholesterol; 44 g Carbohydrates; 30 g Protein; 6 g Fiber; 735 mg Sodium; 376 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 carbohydrate (other), 3 lean meat

Tips & Notes

• Look for prepared mango chutney—a sweet, tangy and spicy condiment—near other Indian ingredients in the international aisle at most supermarkets.
• 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.)