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Turkey-zucchini burgers with apple-date chutney and rice pilaf

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 780 Calories/Serving

33 – 45 Minutes

Indian flavors infuse turkey-zucchini burgers in this easy-to-make, gluten-free crowd-pleaser, complete with cardamom- and cinnamon-infused rice.

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Ingredients

  • 1 or 2 shallots
  • ½ cup rice blend (white rice - wild rice)
  • Rice spice blend (cardamom - cinnamon - cloves)
  • 1 apple (such as Granny Smith)
  • 2 ounces pitted dates
  • ½ teaspoon curry powder
  • 2 tablespoons apple cider vinegar
  • 1 zucchini
  • 10 ounces ground turkey
  • Turkey spice blend (granulated garlic - ground ginger - coriander)
  • 2 or 3 sprigs fresh mint

Chef's Tip

The chutney (minus the mint) and uncooked turkey-zucchini patties can be prepared, covered, and refrigerated up to 1 day ahead. Rewarm the chutney and let the patties stand at room temperature for 5 to 10 minutes before cooking.

Instructions

1

Cook the rice pilaf

  • 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.

2

Make the apple-date 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.

3

Prep the turkey-zucchini 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.

4

Cook the burgers

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.

5

Prep the mint; finish the chutney

  • 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.

6

Serve

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.

Nutrition per serving: Protein: 37g (74% DV), Fiber: 10g (40% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 80mg (27% DV), Sodium: 980mg (41% DV), Carbohydrates: 101g (34% DV), Total Sugars: 31g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Milk.

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