Here the everyday turkey burger is transformed into a lively Moroccan meal with a few strategic spice and herb additions for a filling gluten free burger meal.
Curry Turkey Burgers with Green Apple– Apricot Chutney Gluten-Free Recipe
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 2-1/2 teaspoons ground cumin, divided
- 1-1/2 tablespoons fresh lemon juice, divided
- 1-1/2 tablespoons chopped cilantro, divided
- Pinch of sugar
- 1-1/2 pounds ground turkey
- 1 egg, lightly beaten
- 5 green onions, thinly sliced
- 1 tablespoon gluten-free curry powder
- 3/4 teaspoon kosher salt
- Oil, for greasing
- 4 leaves butter lettuce
- 4 gluten-free hamburger buns
- 1 recipe Green Apple–Apricot Chutney (below) or Major Grey’s mango chutney (optional)
- 4 to 8 tomato slices, depending on size
In a small bowl, mix together the yogurt, 1/2 teaspoon of the cumin, 1/2 tablespoon of the lemon juice, 1/2 tablespoon of the cilantro, and the sugar. Set aside the yogurt sauce.
Preheat the grill or a heavy pan over medium-high heat. In a large bowl, combine the turkey, egg, green onions, curry powder, salt, and the remaining 1 tablespoon lemon juice, 1 tablespoon cilantro, and 2 teaspoons cumin. Mix well, then form into 4 patties.
Lightly oil the grill or stovetop grill pan and grill the burgers on one side until mostly cooked, 6 to 8 minutes, then flip and grill until cooked through, 3 to 4 minutes longer.
Place 1 lettuce leaf on the bottom half of each bun. Top each with 2 tablespoons of chutney, some sliced tomato, a burger, a dollop of yogurt sauce, and the bun top and serve.
Green Apple–Apricot Chutney
MAKES ABOUT 1 CUP Don’t like it hot? Lose the red pepper flakes. Store leftovers of this sweet-tart condiment airtight in the fridge for 3 weeks—and break it out for any cheese platter.
- 1 green apple, peeled, cored and finely chopped
- 1/2 cup lightly packed dried apricots, finely chopped
- 6 tablespoons white wine vinegar or cider vinegar
- 2 tablespoons dried currants
- 1 tablespoon peeled and finely minced fresh ginger
- 1 clove garlic, finely grated
- 1/4 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 1/2 cup lightly packed brown sugar
In a small, heavy, nonreactive pot, combine all of the ingredients except the sugar. Stir well and bring to a boil over high heat. When the mixture begins to steam and bubble at the edges, turn the heat to low and let the chutney simmer for 10 minutes. Stir in the sugar, return to a simmer, and cook, uncovered and stirring very often, until the mixture is the thickness of chunky jam, 15 to 20 minutes. Pour the chutney into a clean 1/2-pint (1-cup) jar and let cool a bit before using or storing.
Photography Erin Ng