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

Source: EatingWell Magazine, July/August 2010


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side.

  • 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.

  • 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 degrees F, 4 to 5 minutes per side. Grill the bread, cut-side down, until just beginning to char on the edges, about 2 minutes.

  • 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.


Tips: 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.)

Nutrition Facts

345 calories; protein 29.9g; carbohydrates 44g; dietary fiber 5.9g; sugars 11.9g; fat 8.1g; saturated fat 2g; cholesterol 65mg; vitamin a iu 2047.6IU; vitamin c 3.7mg; folate 39.1mcg; calcium 16.5mg; iron 2.1mg; magnesium 7mg; potassium 375.8mg; sodium 734.7mg.

2 starch, 1 other carbohydrate, 3 lean meat