Coriander-spiced turkey burgers with apple-date chutney
Gluten Free, Dairy Free, Soy Free
30 – 40 Minutes
Grated zucchini is the secret ingredient that keeps these Indian-inspired burgers moist. Be sure to squeeze out as much moisture as you can before adding it to the ground meat. Curry powder adds nuance to the apple-date chutney, and works beautifully with the warming spices in the rice.
- 1 to 2 shallots
- ¾ cup wild rice blend (white rice - wild rice)
- Rice seasoning (cardamom - cinnamon - clove)
- 1 green apple
- 2 ounces dates
- with pits
- Fresh mint
- ½ teaspoon curry powder
- 2 tablespoons apple cider vinegar
- 1 zucchini
- 10 ounces ground turkey
- Turkey spice blend (granulated garlic - ground ginger - coriander)
Cook the rice
- Peel and thinly slice the shallot.
Pour in 2 cups of water, season with salt, and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 18 to 20 minutes.
While the rice cooks, make the chutney.
Prep the chutney ingredients
- Cut the apple into quarters; removethe core and chop the fruit into ½-inch cubes.
- Pull the dates away from their pits; coarsely chop the fruit.
- Strip the mint leaves from the stems; coarsely chop the leaves.
Cook the chutney
Remove the chutney from the heat, stir in the mint, and season to taste with more salt and pepper, if needed.
While the chutney cooks, prepare the burgers.
Prep the turkey-zucchini burgers
- Trim the ends from the zucchini. Using a box grater or food processor, coarsely grate the zucchini.
- Drain the ground turkey onto a paper-towel-lined plate.
Cook the burgers
Nutrition per serving: Calories: 760, Protein: 43 g, Total Fat: 28 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 2.5 g, Cholesterol: 55 mg, Carbohydrates: 90 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 580 mg