Curried Burgers with Chutney Sauce

Curried Burgers with Chutney Sauce

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From the EatingWell Kitchen

Burgers are a backyard passion, but—dare we admit it?—sometimes the passion wears a little thin. But once the patties are spiked with curry powder and topped with a creamy chutney sauce, the old spark is back and everyone's happy at the table.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Sauce
  • 2 tablespoons low-fat plain yogurt
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon prepared mango chutney
  • ½ teaspoon curry powder, divided
  • Burgers
  • ½ pound lean ground pork
  • ½ pound lean ground turkey
  • ½ cup fresh breadcrumbs, (see Tip)
  • ¼ cup low-fat plain yogurt
  • 2 tablespoons curry powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 whole-wheat hamburger buns, toasted
  • 1 cup stemmed watercress leaves


  • Active

  • Ready In

  1. To prepare sauce: Mix 2 tablespoons yogurt, mayonnaise, chutney and ½ teaspoon curry powder in a small bowl. Cover and chill.
  2. To prepare burgers: Preheat grill to medium-high or preheat broiler.
  3. Combine pork, turkey, breadcrumbs, ¼ cup yogurt, 2 tablespoons curry powder, salt and pepper in a medium bowl. Shape into four ¾-inch-thick patties.
  4. Grill or broil the patties until no longer pink inside and an instant-read thermometer reads at least 160°F, about 5 minutes per side. Serve the burgers on buns, topped with the sauce and watercress.
  • Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about ⅓ cup crumbs.

Nutrition information

  • Per serving: 357 calories; 11 g fat(2 g sat); 7 g fiber; 41 g carbohydrates; 29 g protein; 15 mcg folate; 69 mg cholesterol; 9 g sugars; 300 IU vitamin A; 4 mg vitamin C; 236 mg calcium; 4 mg iron; 671 mg sodium; 242 mg potassium
  • Nutrition Bonus: Calcium (24% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 3½ lean meat

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