Best 10 Turkey Burgers With Rhubarb And Cherry Chutney Recipes

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Indulge in a symphony of flavors with our delectable Turkey Burgers adorned with a vibrant Rhubarb and Cherry Chutney. These juicy turkey burgers, crafted with a blend of ground turkey, aromatic herbs, and a touch of spice, deliver a delightful protein-packed experience. Perfectly complementing the savory burgers is our homemade Rhubarb and Cherry Chutney, a sweet-tart condiment bursting with the tangy goodness of rhubarb, the juicy sweetness of cherries, and a hint of ginger.

Additionally, discover a collection of tantalizing recipes to elevate your culinary repertoire. Embark on a culinary journey with our flavor-packed Turkey Burgers with Sweet Potato Fries, where crispy sweet potato fries serve as the perfect accompaniment to succulent turkey burgers. For a taste of Tex-Mex fusion, try our Turkey Burgers with Guacamole and Pico de Gallo, where creamy guacamole and tangy pico de gallo add a vibrant twist to classic turkey burgers. And for a delightful vegetarian option, our Black Bean Burgers with Avocado Cream offer a hearty and flavorful alternative, topped with a luscious avocado cream.

Here are our top 10 tried and tested recipes!

TURKEY BURGERS WITH CHUTNEY



Turkey Burgers with Chutney image

Dinner made easy with hamburger buns filled with lettuce and burgers - ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

1 lb ground turkey breast
1 egg white
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 whole wheat hamburger buns, split
4 leaves green leaf lettuce
1/3 cup cranberry chutney
1/3 cup finely chopped fresh peach
1 medium green onion, finely chopped (1 tablespoon)

Steps:

  • In medium bowl, mix turkey, egg white, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
  • Spray 12-inch skillet with cooking spray; heat over medium heat. Add patties; cook 6 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
  • Meanwhile, in small bowl, mix chutney ingredients until well blended.
  • On bun bottoms, place lettuce and burgers. Spoon 2 tablespoons chutney on each burger. Cover with bun tops.

Nutrition Facts : Calories 300, Carbohydrate 36 g, Fiber 3 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 450 mg

CHUTNEY TURKEY BURGERS



Chutney Turkey Burgers image

The secret to these burgers is the tangy mango chutney, but the arugula adds a special wow to the plate. I get lots of compliments when I serve these at summer or fall cookouts. - Jeanne Lueders, Waterloo, Iowa

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup mango chutney, divided
1 tablespoon Dijon mustard
2 teaspoons lime juice
1/4 cup minced fresh parsley
2 green onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground turkey
4 hamburger buns, split
Fresh arugula or baby spinach leaves
Thinly sliced red onion

Steps:

  • For sauce, mix 1/4 cup chutney, mustard and lime juice. In a large bowl, combine parsley, green onions, salt, pepper and remaining chutney. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on a lightly oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 3-4 in. from heat until a thermometer reads 165°, 5-7 minutes per side. Serve on buns with arugula, onion and sauce.

Nutrition Facts : Calories 419 calories, Fat 10g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 1012mg sodium, Carbohydrate 51g carbohydrate (21g sugars, Fiber 1g fiber), Protein 27g protein.

MARTHA'S SECRET TURKEY BURGER



Martha's Secret Turkey Burger image

Provided by Martha Stewart

Time 2h5m

Yield 8 servings

Number Of Ingredients 16

Two 12-ounce jars red-pepper relish, such as Fourth Creek Food Co.
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
2 tablespoons low-sodium soy sauce
2 pounds ground dark turkey
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 slice soft white bread, torn into pea-size pieces (1 cup)
Kosher salt and freshly ground black pepper
3 tablespoons chili sauce, plus more for brushing
1/2 cup mayonnaise
2 packed cups finely shredded kale
1/2 teaspoon balsamic vinegar
8 brioche rolls, split
4 tablespoons unsalted butter, melted

Steps:

  • Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
  • Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
  • Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
  • Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

RHUBARB-CHERRY CHUTNEY



Rhubarb-Cherry Chutney image

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 55m

Yield 6 cups.

Number Of Ingredients 12

7 cups chopped fresh or frozen rhubarb (about 2 pounds)
2 cups packed brown sugar
2 cups fresh or frozen pitted tart cherries, chopped
1 large tart apple, peeled and chopped
1 cup red wine vinegar
1 medium red onion, chopped
1 celery rib, chopped
1 tablespoon finely chopped crystallized ginger
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves

Steps:

  • In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Nutrition Facts :

ACTUALLY DELICIOUS TURKEY BURGERS



Actually Delicious Turkey Burgers image

This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves.

Provided by Trudi Davidoff

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 30m

Yield 12

Number Of Ingredients 8

3 pounds ground turkey
¼ cup seasoned bread crumbs
¼ cup finely diced onion
2 egg whites, lightly beaten
¼ cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
  • Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 183.5 calories, Carbohydrate 2.3 g, Cholesterol 89.6 mg, Fat 9.5 g, Fiber 0.2 g, Protein 20.9 g, SaturatedFat 2.6 g, Sodium 354.5 mg, Sugar 0.3 g

CURRY TURKEY BURGERS



Curry Turkey Burgers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 5 burgers

Number Of Ingredients 29

1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds

Steps:

  • Toppings:
  • Combine first 8 ingredients and form into 5 patties.
  • Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
  • Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
  • Garnish:
  • Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

TURKEY BURGERS WITH RHUBARB AND CHERRY CHUTNEY



Turkey Burgers With Rhubarb and Cherry Chutney image

In the summer we like grilled turkey burgers and this tangy chutney pairs up perfectly with them. Who can resist a tasty grilled burger topped with grilled onions and this delicious relish!

Provided by MarieRynr

Categories     Poultry

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 27

1 1/4 lbs ground turkey
3 tablespoons buttermilk
2 tablespoons olive oil
2 tablespoons minced fresh sage leaves
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 large sweet onion
2 tablespoons olive oil
1/4 teaspoon kosher salt
1 pinch paprika
2 lbs fresh rhubarb, trimmed,peeled and cut into 1/2 inch pieces
3 tablespoons sugar
1/2 cup honey
1 cup sour cherry, pitted
5 tablespoons red wine vinegar
3 tablespoons red wine
2 teaspoons mustard seeds
2 teaspoons kosher salt
1 pinch cinnamon
1 pinch allspice
1 pinch cayenne
1/2 cup minced red onion
3/4 cup celery, sliced 1/2 inch pieces
2 teaspoons orange zest
1 tablespoon minced jalapeno pepper (no seeds)
2 teaspoons lime juice
4 hamburger buns

Steps:

  • Make the chutney earlier in the day or the day before.
  • Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
  • let the rhubarb macerate and drain for 1/2 hour.
  • In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
  • Stir in the onion and cook for 2 minutes to soften.
  • Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
  • when done it should be tender, but still have some texture.
  • Don't over cook.
  • Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
  • Stir in the lime juice, remove from the pan and let cool.
  • Serve either at room temperature or chilled.
  • To grill the onions, cut the onion into 4 1/2 inch thick slices.
  • Brush with oil and season with salt and paprika.
  • Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
  • Remove from grill and keep warm.
  • For the burgers, in a medium bowl, combine all burger ingredients and mix well.
  • Form into four patties, each about 3/4 inch thick.
  • Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
  • Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
  • Enjoy!

TURKEY BURGERS



Turkey Burgers image

I love to cook and I'm always trying out new recipes on my family. This was an easy and scrumptious new meal idea! My family loved it. Serve on buns with lettuce, tomatoes, and condiments.

Provided by Krickett

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 30m

Yield 4

Number Of Ingredients 5

1 pound ground turkey
1 packet dry onion soup mix
½ cup water
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat a grill for high heat.
  • In a large bowl, combine the ground turkey, soup mix, and water. Season with salt and pepper. Mix lightly using your hands, and form into 4 patties.
  • Lightly oil the grill grate. Grill patties 5 to 10 minutes per side, until well done.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 6.5 g, Cholesterol 83.9 mg, Fat 8.6 g, Fiber 0.7 g, Protein 23.3 g, SaturatedFat 2.2 g, Sodium 1138 mg, Sugar 0.5 g

RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY



Rhubarb, Cherry, and Golden Raisin Chutney image

Categories     Low Fat     Vegetarian     Quick & Easy     Low Cal     Lime     Raisin     Brandy     Spring     Summer     Chill     Vegan     Rhubarb     Simmer     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 8

1/2 cup golden raisins
1/4 cup dried tart cherries
1/4 cup brandy
1/4 teaspoon mustard seeds
1/4 teaspoon aniseed
1 cup chopped rhubarb
1/2 cup sugar
2 tablespoons fresh lime juice

Steps:

  • Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

CURRY TURKEY BURGERS



Curry Turkey Burgers image

Looking for something a bit different from your ordinary beef burger? Give lean ground turkey burgers a pop of flavor by adding curry powder and mango chutney. We enjoy ours on a sesame seed bun with leaf lettuce, Sriracha mayo, and occasionally, a slice of onion.

Provided by lutzflcat

Categories     Turkey Burgers

Time 40m

Yield 4

Number Of Ingredients 9

1 pound ground turkey (such as Jenni-O®)
¼ cup mango chutney (such as Major Grey's®)
2 tablespoons panko bread crumbs
1 tablespoon dried minced onion
1 tablespoon curry powder
1 teaspoon minced fresh ginger root
1 teaspoon garlic powder
½ teaspoon salt, or to taste
freshly ground black pepper to taste

Steps:

  • Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
  • Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
  • Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 12.1 g, Cholesterol 83.6 mg, Fat 10.5 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 2.3 g, Sodium 533.7 mg, Sugar 0.5 g

Tips:

  • Use fresh, ripe rhubarb and cherries for the chutney. This will ensure the best flavor.
  • If you don't have any fresh rhubarb or cherries, you can use frozen or canned fruit instead. Just be sure to thaw the fruit before using it.
  • You can adjust the amount of sugar in the chutney to taste. If you like your chutney more tart, use less sugar. If you prefer it sweeter, use more sugar.
  • The chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for a quick and easy meal.
  • Be sure to cook the turkey burgers thoroughly. This will help to prevent foodborne illness.
  • Serve the turkey burgers on your favorite buns or rolls. You can also add your favorite toppings, such as lettuce, tomato, onion, and cheese.

Conclusion:

These turkey burgers with rhubarb and cherry chutney are a delicious and healthy meal that can be enjoyed by people of all ages. The chutney is a great way to use up fresh summer fruit, and it adds a unique flavor to the turkey burgers. This recipe is sure to become a favorite in your household.

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