Indian Style Turkey Burgers



1 1/2 lbs. Minced Turkey

1 clove garlic, minced finely

1 egg

1 cup plain bread crumbs

1 tsp. kosher salt

3/4 tsp. black or white pepper

Blend gently together. Divide into 4 burgers. Make a quarter size indention in the center of each burger. Place in fridge to firm until ready to cook. Cook in heated heavy pan with a bit of oil. Cook 5 minutes on each side.


1 cup yogurt drained in a coffee filter or use Greek yogurt

1 tsp. ground cumin, toasted

1 – 6 inch or so English cucumber , seeded and drain in mesh strainer, pat dry

1-2 tsp. minced mint

pinch of white pepper

Mango Chutney

3 lbs semi-ripe mangoes (about 4)

2-1/2 lbs white sugar

4 oz fresh ginger

3 oz garlic

1 level teaspoon chili powder

12 cloves

2 or 3 sticks cinnamon

2 oz raisins (optional)

2 oz slivered almonds (optional)

1-1/2 pints cider vinegar

salt to taste (1-1/2 oz)

Skin mangoes and slice flesh into one- to two-inch thin slices. Then cook together with sugar until sugar is dissolved. Add all other ingredients and let boil gently for approx. half an hour.

Assemble the burger on a good rustic roll, toasted with mild greens and the chutney and riata.