Cooking with Coconut Oil: Turkey Burgers with Mango Chutney
Cooking with turkey is healthier than cooking with beef, and using whole grain will give you the fiber and nutrients that a white flour bun won't. If you’re trying to eat healthier, remember that healthy food can also be delicious!
Turkey burger with mango chutney
(Original recipe from eatingwell.com)
Ingredients (serves 4)
- 1 16- to 20-inch-long baguette, whole-grain
- 1 large red onion, cut into ¼-inch-thick rounds, divided
- 1 pound 93%-lean ground turkey
- 1 tablespoon Skinny Coconut Oil
- 4 tablespoons mango chutney
- ¼ teaspoon salt
- 2 cups shredded romaine lettuce
Preparation (30 minutes)
- Preheat the grill to medium-high.
- Cut the baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side.
- Finely chop enough onion rounds to equal ⅓ cup. Combine the chopped onion with turkey, coconut oil, 1 tablespoon chutney, and salt in a medium bowl; gently mix with your hands until well combined. Form into 4 burgers, about ½ inch thick and oval-shaped to match the shape of the bread.
- Oil the grill rack with the coconut oil. Grill the remaining onion rounds until softened and blackened in spots, about 3 to 4 minutes per side. Grill the burgers until cooked through and an instant-read thermometer inserted into the center registers 165°F, about 4 to 5 minutes per side. Grill the bread, cut-side down, until just beginning to char on the edges, about 2 minutes.
- To assemble the sandwiches, spread the remaining mango chutney on the bottom pieces of the baguette. Top with a turkey burger, grilled onion, and lettuce. Cover with the remaining bread.
To make preparation even simpler, look for prepared mango chutney—a sweet, tangy and spicy condiment—near other Indian ingredients in the international aisle at most supermarkets.
To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)