Italian Turkey Burgers with Tomato Chutney on top are absolutely delicious. They are easy to make and perfect on the grill. They are great for family dinners or for summer entertaining.
Italian Turkey Burgers with Tomato Chutney
Need more recipes for the grill? Check out my Italian Turkey Burger recipe. I love it topped with mozzarella and tomato chutney, it’s the trifecta of flavor!
These are easy to make and they’re great for dinner any day of the week. They are especially fabulous for summer entertaining. I personally like mine on the multigrain calorie rounds or something similar, but they are equally delish on your favorite rolls or bread.
Here is the printable version of the Italian Turkey Burger for your convenience;
- 1-pound ground turkey
- 1-pound sweet Italian turkey sausage
- ½ cup whole-wheat seasoned bread crumbs
- ¼ cup Parmesan cheese
Remove the sausage from the casings. Mix the sausage meat, ground turkey and bread
crumbs together with the Parmesan cheese.
Once everything is mixed and evenly distributed, form the mixture into burger patties. It will make approximately eight patties depending on the size of your burgers.
Grill the burgers until they are cooked all of the way through; they will be solid in color. If you are using a meat thermometer cook them until they are 165 in the center.
Top the burgers with fresh sliced mozzarella and let it melt slightly.
Finish the burger with my tomato chutney as your condiment; it’s a trifecta of flavor!
- 2 cups dice tomatoes
- ¾ cup Vidalia onion, diced
- ½ cup honey
- ¼ cup balsamic vinegar
- I tablespoon Italian seasoning
- 1 clove garlic
- Red pepper flakes
- Sea salt
Finely chop or mince the garlic.
Stir the tomatoes, Vidalia onion, Italian seasoning, garlic, red pepper flakes and sea salt together.
Whisk the balsamic vinegar and honey together. Slowly pour the liquid mixture into the
tomato mix. Stir until everything is coated with the balsamic-honey mix.
Pour the uncooked chutney into a sauté pan. Bring it to a boil. Lower the heat and cover until the vegetables have softened slightly. Remove the cover and continue to cook the chutney over low heat until the balsamic-honey mixture has reduced.
Remove the chutney from the pan. Serve cold or hot over your Italian Turkey Burger.
Freeze Ahead: You can make the Italian turkey burger mix, form it into patties and freeze them. Wrap each patti in parchment paper before placing them into a freezer storage bag or other airtight container made for freezing.
Condiments: This burger needs nothing else other than the tomato chutney, it is the condiment that finishes this burger off perfectly.
Cut the Cheese: Melt a slice of fresh mozzarella on top. The final flavor is all about the right combination of ingredients.
Side Dishes: There are many combos that go great with this mix, but there’s so much flavor in this burger and chutney recipes that I like to go simple; fresh cooked sweet corn, potatoes on the grill or a simple side salad.
Looking for more great flavors on the grill? Check out my onion burgers. I make them with Vidalia Onions and they are scrumptious…