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: Total Time:
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
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
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.
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 & Notes
Look for prepared mango chutney—a sweet, tangy and spicy
condiment—near other Indian ingredients in the international aisle at
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
8 g fat
( 2 g sat , 0 g mono
65 mg cholesterol; 44 g carbohydrates; 9 g added sugars; 30 g protein; 6 g fiber; 735 mg sodium; 376 mg potassium. Nutrition Bonus: Vitamin A (41% daily value) Carbohydrate Servings: 2 1/2 Exchanges: 2 starch, 1 carbohydrate (other), 3 lean meat