Coriander-spiced turkey burgers with apple-date chutney

Gluten Free, Dairy Free, Soy Free

2 Servings, 760 Calories/Serving

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.

Ingredients

  • 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)

Instructions

1

Cook the rice

  • Peel and thinly slice the shallot.
In a pot over medium heat, warm 1 to 2 tablespoons oil. Add half the shallot and season with salt. Cook until softened, 2 to 3 minutes. Stir in the wild rice blend and the rice seasoning and cook until fragrant, about 1 minute.
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.

2

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.

3

Cook the chutney

In a second pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the apple, dates, curry powder, and remaining sliced shallot. Season with salt and pepper and cook, stirring occasionally, until the apples start to brown, 3 to 4 minutes. Stir in ½ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the apple is tender, 8 to 10 minutes. Stir in the apple cider vinegar and cook for 2 minutes longer.
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.

4

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.
Wrap the zucchini in paper or kitchen towels and squeeze out as much moisture as possible. In a bowl, combine the zucchini, ground turkey, and turkey spice blend. Season generously with salt and pepper. Using damp hands, mix until blended, then shape into two 1-inch-thick patties.

5

Cook the burgers

In a pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the patties and cook until well browned and cooked through, 4 to 6 minutes per side.

6

Serve

Transfer the rice to individual plates. Top with the turkey burgers and the spoon the chutney on top. Serve any remaining chutney on the side.

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

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