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Turkeyburgers with Mango Chutney-Dijon Sauce

Turkeyburgers with Mango Chutney-Dijon Sauce
One of our favorite vendors at the Portland Winter Farmers' Market is the Maine-ly Poultry Farm in Warren, Maine. I haven't always been happy with the farm-produced poultry I get at the market since it's almost always frozen, but Maine-ly Poultry has a great concept: they process their birds on Fridays and sell fresh, never-frozen chicken and turkey at eight Saturday farmers' markets on the Maine coast. Then the following week they use any unsold birds to make a delicious line of sausages, pot pies, soups, chicken salad and smoked chicken products. 

We've enjoyed many of their fresh whole free-range chickens and we always have one of their pot pies in the freezer for those rushed nights when cooking is the last thing I want to do. Lately I've also been keeping a pound or two of their ground turkey in the freezer for quick weeknight suppers like this one. 

Of course turkey can be bland so I usually add some herbs, chopped onions or other enhancers, as in this recipe that has thyme, Liquid Smoke and chopped scallions. This is good honest food, made from wholesome ingredients and containing reasonable levels of calories and carbohydrates. It makes a satisfying supper without blowing the numbers for those of us who are working on glucose control by way of weight management and carbohydrate restriction. 

Turkeyburgers with Mango Chutney-Dijon Sauce

Print recipe only.

4 servings

Ingredients

  • 1 pound ground turkey
  • 1 ounce panko flakes
  • 1 teaspoon hot sauce
  • 1 tablespoon white vinegar
  • 4 scallions, finely chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon Liquid Smoke (optional)
  • 2 teaspoons fresh parsley, minced
  • 2 tablespoons mango chutney
  • 2 tablespoons Dijon-style mustard
  • 4 hamburger buns (optional) 

Method

1. Mix turkey, panko, hot sauce, vinegar, chopped scallions, thyme, Liquid Smoke (if using) and parsley in a bowl. Form into 4 patties, a little over 4 ounces each. 

2. Grill over a hot fire about about 5 minutes on one side, three on the other. 

3. Mix the chutney and mustard. 

4. If using optional buns, toast for a few minutes on the grill. 

To serve, place the patties (and optional buns, if using) on a serving plate. Serve the chutney/mustard sauce on the side with other optional additions like lettuce, sliced onions or tomatoes. 

Nutritional Estimate: 4 Servings. Per serving: 200  Calories; 11 g Total Carbs; 0 g Dietary Fiber; 5 g Sugars; 10 g Fat; 88 mg Cholesterol; 306 mg Sodium; 21 g Protein. Weight Watchers: 5 points.

Note: The optional bun isn't included in the Nutritional Estimate. If you add a bun, check the package label for nutritional information. Calorie King reports that the average of all brands for buns is 84 calories and 14 grams of carbs. With half an average bun this would make the dish 242 calories, 18 grams of carbs and 6 Weight Watchers points; with a whole bun it would be 284 calories, 25 grams of carbs and still just 6 Weight Watchers points.

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