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Enjoy juicy baked turkey burgers with mango chutney year-round. They have incredible flavor and hold together until the very last bite.

Ever had a turkey burger so bland you had to drown it in condiments? Not this one!
The secret? Mango chutney mixed right into the ground turkey, plus cheese and onion for extra flavor. I used a bun for the photo (with a little extra chutney and green onions on top), but my family devoured them bunless—because they’re that good.
Baking them in oven makes them an easy dinner option all year long. Come summer, they’re a backyard BBQ favorite. Load them up with lettuce, tomatoes, or pickled pink onions, and watch them disappear.
Like our turkey meatloaf muffins, these juicy burgers shine because of the sauce—earning them the well-deserved title of best turkey burgers at our meal assembly stores!
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Ingredients
Here's what you'll need for juicy and delicious turkey burgers:
Of special note and variations:
- Ground turkey - It will be leaner if it's made from turkey breast. Dark meat is more flavorful and also has more fat. Ground chicken can be used instead.
- Mango chutney - You can buy it prepared or make your own. Simply Recipes has a homemade mango chutney recipe. Any fruity salsa can be substituted for the chutney. In the recipe card below, I linked to my favorite brand, which is lower in sugar.
- Breadcrumbs - Regular or panko style. Ideally, use plain instead of seasoned so it won't detract from the flavor profile. Use oatmeal to make this recipe gluten-free. I linked to my favorite brand in the recipe card, which is lower in salt.
- Green onions - Other types of onions, such as Vidalia or red onions, also taste nice in this recipe.
Leftover mango chutney? Make it mango chutney chicken roll-ups.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions with Pictures
Follow these steps to shape and bake turkey burgers in the oven:
Step 1
Add breadcrumbs, shredded mozzarella cheese, sliced green onions, mango chutney, salt, and pepper to a large bowl and mix well.
Step 2
Add ground turkey to the bowl and fold in the binder mixture until evenly distributed throughout the meat. Don't overmix, or the cooked burgers will be tough.
Step 3
Divide and shape the mixture into six patties about half an inch thick. Slightly indent the center of each patty on the top.
Note: Use ½ cup of the meat for a standard-sized burger. Use ¼ cup of meat for sliders.
Step 4
Preheat the oven (and baking sheet) to 350°F. Place patties on a baking sheet coated with non-stick cooking spray. Use the middle rack. Bake for about 20 minutes or until the internal temperature reaches 165°F. Flip with a spatula halfway through the cooking time so that both sides brown. Glaze with additional mango chutney at serving time if desired.
Top Tips
The process of making these burgers is similar to making chicken meatloaf. And the top two tips are the same for both!
- Combine all the other ingredients before combining them with the ground turkey. It seems like a minor thing, but by mixing these ingredients first, it is easier to distribute them evenly in the ground turkey without handling it too much.
- Don't work the turkey any more than necessary. Too much handling makes for a tough turkey burger!
- For a uniformly flat burger, gently make an indentation with two fingers in the center of each patty on one side. This allows the center to rise without creating a dome.
- Preheat the sheet pan at the same time as the oven so the burgers sizzle when you start the cooking process.
Grilling Instructions
I love grilling season because dinner truly becomes a family affair. While our CGO (Chief Grilling Officer) is grilling away, the girls and I focus on tasty sides and, of course, dessert.
Turkey burgers take 5-6 minutes to cook on each side over medium heat on a grill.
Storage and Make-Ahead
Leftovers: Store leftover mango chutney turkey burgers in an airtight container in the refrigerator for up to 3 days or in the freezer for about 2 months. Reheat in the microwave at 30-second intervals at 50% power or until heated through. Depending on the number, it will take 2-3 minutes. Flip halfway through and glaze with additional mango chutney if it's available.
Make-Ahead: Prepare patties and place them in a freezer-safe bag in a single layer (until frozen solid), removing excess air. Label and store in the freezer for up to 2 months. When ready to cook, thaw in the refrigerator overnight, then cook as usual.
What to serve with mango chutney turkey burgers
Choose your condiments wisely to keep it healthy and low-carb. If my goal is a traditional burger, I love a whole-grain bun or easy chaffles.
Easy cucumber salad and baked sweet potato chips are my go-to sides.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Baked Turkey Burgers with Mango Chutney
Ingredients
- ½ cup Panko breadcrumbs Regular or oatmeal may be used instead
- ½ cup Mozzarella cheese shredded
- ¼ cup green onion thinly sliced
- ⅓ cup mango chutney
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound ground turkey breast
- Optional rolls and toppings for serving
Instructions
- Add breadcrumbs, shredded mozzarella cheese, sliced green onions, mango chutney, salt, and pepper to a large bowl and mix well.
- Add ground turkey to the bowl and fold in the binder mixture until evenly distributed throughout the meat. Don't overmix or the cooked burgers will be tough.
- Divide and shape the mixture into six patties about half an inch thick. Slightly indent the center of each patty on the top.Note: Use ½ cup of the meat for a standard-sized burger. Use ¼ cup of meat for sliders.
To Bake
- Preheat oven and baking sheet to 350°F.
- Place patties on a baking sheet coated with non-stick cooking spray. Bake for about 20 minutes or until the internal temperature reaches 165°F. Flip with a spatula halfway through the cooking time so that both sides brown.
To Grill
- Grill over medium heat for 5-6 minutes on each side.
- Glaze with leftover mango chutney. Serve with your favorite condiments and a bun, if using.
Notes
- Combine all the other ingredients before combining with the ground turkey. It seems like a minor thing. But by mixing these ingredients first, it is easier to evenly distribute them in the ground turkey without handling it too much.
- Don't work the turkey any more than necessary. Too much handling makes for a tough turkey burger!
- For a uniformly flat burger, gently make an indentation with two fingers in the center of each patty on one side. This allows the center to rise without creating a dome.
- Preheat the sheet pan at the same time as the oven so the burgers sizzle when you start the cooking process.
Nutrition
This recipe was originally published on 6/4/2013. It was updated to improve the reader experience.
Pamela says
I just made these and they were delicious. I wish you could smell them. I baked mine and since it is just me vac-sealed the rest to freeze. I ate on a bun but you really don't need one. Thanks for the great recipe! It's a keeper!!
Molly Spradley says
This recipe was great! I had to make it gluten free and the choice of oats made them dry. But luckily I always test cook a tiny amount so I added more chutney (my homemade) and a good drizzle of avocado oil and that fixed that. Maybe next time I'll use some cooked quinoa...that would bump up the protein too. This is definitely a keeper because I've been stumped finding a good chutney/turkey burger recipe to use it up until now. Your recipe is so much better than the Mar-a-Lago one, thank you for posting it! Now I've got to get busy and look at the other yummy recipes you've got here. It is nice to 'meet' you!
Marjory Pilley says
I’m so glad you enjoyed it! Quinoa sounds like an amazing substitution to make it gluten-free.
wilhelmina says
These burgers are incredibly moist and delicious!
Marjory Pilley says
Thanks so much for your feedback!
Nellie Tracy says
Seriously the best turkey burger I've ever had! Love these!
Marjory Pilley says
I'm so glad you like them!
Joy says
Oooh, Marjory, these really do sound great! I found these in our Stumble Upon for Bloggers FB group. I stumbled, and liked them so well that I pinned, too! Thanks! 🙂
Marjory says
Thanks so much for sharing. These really are my favorite "burger."