• Peel and thinly slice the shallots; set aside half for the chutney.
• In a fine-mesh strainer, rinse the rice blend.

In a small sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add half the shallots, season with salt, and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the rice blend and rice spice blend and cook until fragrant, about 1 minute. Add ¾ cup water and season lightly with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes.
While the rice cooks, prepare the chutney.

• Cut the apple into quarters and cut away the core. Cut the fruit into ½-inch pieces.
• Coarsely chop the dates.

In another small sauce pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the apple, dates, curry powder, and remaining shallot. Season with salt and pepper and cook, stirring occasionally, until the apple starts to brown, 3 to 4 minutes. Add ½ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the apple is tender, 8 to 10 minutes. Add the apple cider vinegar and cook, stirring occasionally, until the chutney is thickened, about 2 minutes. Remove from the heat.
While the chutney cooks, prepare the burgers.

• Trim the ends from the zucchini. Using the large holes of a box grater, coarsely grate the zucchini.
• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

Wrap the zucchini in paper towels or kitchen towels and squeeze out as much moisture as possible. In a medium bowl, combine the zucchini, ground turkey, and turkey spice blend. Season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into two ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side.
While the burgers cook, prepare the mint.

• Strip the mint leaves from the stems; coarsely chop the leaves.

Add the mint leaves to the chutney, season to taste with salt and pepper, and stir until just combined.

Transfer the rice pilaf to individual plates. Top with the turkey-zucchini burgers and as much apple-date chutney as you like. Serve any remaining chutney on the side.