These ground turkey burgers are juicy and flavorful thanks to the addition of mango chutney, a surprising ingredient that adds moisture and flavor. These easy, healthy turkey burgers can be baked in the oven or grilled, making them a versatile option for everything from busy weeknight dinners to summer cookouts.
Notes from my kitchen
Ever had a ground turkey burger so bland you had to drown it in condiments? Not this one!
The secret? Mango chutney is mixed right into the ground turkey, plus mozzarella cheese and green onion add extra flavor. I used a bun for the photo (with a little extra chutney and green onions on top), but my family will devour them without one.
Baking them in the oven makes them an easy dinner option all year long. Come summer, they’re a backyard BBQ favorite on the grill. My family loads them up with the traditional toppings, like lettuce and tomato. I love to add pickled pink onions!
Like our turkey meatloaf muffins made with salsa, these turkey burgers shine because of the tangy mixture within. It's also the reason why they earned the title of best turkey burgers at my house and at our meal assembly stores!
Marjory
Ingredients
Of special note:
- 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- Buy it prepared or make a homemade mango chutney recipe. I like to use one that is lower in sugar. This ingredient is key for both binding the burgers together and keeping them moist. Any type of chutney may be used in this recipe, such as apple and cranberry.
- Breadcrumbs - Regular or panko style will work. Ideally, use plain instead of seasoned so it won't detract from the flavor profile. I like to use one that is lower in salt. Use ground oatmeal to make this recipe gluten-free.
- 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.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
How to make juicy ground turkey burgers
Combine all ingredients except ground turkey
Add breadcrumbs, shredded mozzarella cheese, sliced green onions, mango chutney, salt, and pepper to a large bowl and mix well.
Note: Combining all the non-meat ingredients (or the panade) first ensures that the mixture will be more evenly distributed throughout the ground turkey without handling it too much. Overmixing will cause the turkey burger to be tough instead of tender.
Mix in ground turkey
Add ground turkey to the bowl and fold in the binder mixture until evenly distributed throughout the meat.
Form into patties
Divide and shape the mixture into six patties about half an inch thick. Slightly indent the center of each patty on the top to allow the center to rise without creating a dome.
Note: Use ½ cup of the meat for a standard-sized burger. Use ¼ cup of meat for sliders.
Option 1: Bake patties
Bake patties for about 20 minutes or until the internal temperature reaches 165°F, flipping halfway through.
Option 2: Grill patties
Grill turkey burgers over medium heat for 10 to 12 minutes, flipping halfway through. Still check to ensure the internal temperature reaches 165°F.
What to serve with 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.
Cauliflower potato salad and Southern vinegar coleslaw are my go-to sides.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Ground Turkey Burgers with Mango Chutney
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Ingredients
- ½ cup Panko breadcrumbs regular or ground 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.
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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."