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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These burgers and the accompanying sauce both have incredible flavor, and this recipe happens to be one of my husband's favorites. I always pan-fry them, though, and have never tried cooking them on the grill because they are pretty wet. I also usually make the patties earlier in the day, put them on a parchment-lined baking sheet, cover and refrigerate until ready to cook, and this helps them stay together. -adapted from Bon Appetit Ingredients:
1 tablespoon mustard seeds |
1/4 cup unsweetened applesauce |
1 tablespoon plain nonfat yogurt, plus |
3/4 cup plain nonfat yogurt |
5 tablespoons mango chutney, mashed if chunky |
2 3/4 teaspoons curry powder |
3/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 lb lean ground turkey |
7 tablespoons chopped green onion tops |
7 tablespoons chopped fresh mint |
1/4 cup chopped tart green apple |
vegetable oil cooking spray |
4 5-inch pitas or 4 6-inch pitas |
chopped lettuce |
Directions:
1. Shake mustard seeds in medium skillet over medium/low heat until seeds begin to pop, about 2 minutes.
2. Transfer seeds to a large bowl and mix in applesauce, 1 tablespoon yogurt, 2 tablespoons chutney, 2 teaspoons curry powder, salt and cayenne.
3. Mix in turkey, 4 tablespoons onion tops and 4 tablespoons mint.
4. Shape into four 3/4-inch-thick patties (I usually shape into five).
5. In small bowl, mix apple, 3/4 cup yogurt, 3 tablespoons chutney, 3/4 teaspoon curry powder, 3 tablespoons onion tops and 3 tablespoons mint.
6. Set aside.
7. Prepare barbeque (medium heat), or preheat large skillet.
8. Spray burgers with nonstick spray and cook about 5 minutes per side, until cooked through.
9. Cut 1 end off each pita; fill with a burger, some lettuce and some of the yogurt mixture.
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