Grilled Curry Burgers with Mango Raisin Chutney
Tender juicy curry burgers! We’ve opted for ground beef, but turkey and lamb are good, too! The yogurt helps keeps the burgers moist, and the the mango raisin chutney really adds to the unique flavors! There’s no need for a bun if you’re grain-free; these are great on their own, or “sandwiched” between lettuce leaves. Enjoy with a leafy green garden salad or a side of favorite slaw. Makes 4 burgers.
Ingredients
  • 1pound ground beefor turkey, or lamb
  • 2Tbsp onionminced
  • 1Tbsp yogurtplain
  • 1Tbsp fresh parsleyminced
  • 1.5tsp curry powder
  • 1/2tsp cuminground
  • 1/2tsp smoked paprika
  • 1/2tsp salt or to taste
  • black pepperfreshly ground, to taste
  • 4 hamburger buns
  • Mango Raisin Chutney
  • mayonnaise
  • leafy lettuceor baby spinach
  • tomatoessliced
  • onion, redsliced into rings
Instructions
  1. In a large bowl, gently mix the ground meat with onion, yogurt, curry powder, cumin, smoked paprika, salt, and pepper until combined (avoid over-working).
  2. Form into 4 equal patties, about ¾ inch thick. Place on a plate, cover, and, time permitting, refrigerate for 15-30 minutes – this helps to firm the burgers so they hold their shape well on the grill.
  3. Heat an indoor or outdoor grill to medium-high. Be sure to oil the grates to prevent sticking. Place patties on the grill. Cook 4–5 minutes per side, or until the internal temperature reaches 160°F. Avoid pressing down on the patties to keep the juices in.
  4. During the last minute or two of grilling, place the buns cut-side down on the grill until lightly golden.
  5. When burgers are done, make hamburgers, adding mango raisin chutney, lettuce or spinach, onion, tomatoes, mayo, or any other desired toppings.