Directions
Preparation time: 30 minutes
Cooking time: 30 minutes
Food safety tips:
- Wash your hands with soap and warm water for 20 seconds. Clean all countertops and equipment used for food preparation.
- Gently rinse all produce under cool running water. Use a clean vegetable brush to scrub firm produce.
- Use separate equipment for handling raw food and cooked food.
- Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated
Preparation:
For the chutney:
- In a saucepan over medium heat, stir all the ingredients together and simmer, stirring often, until the apples are tender, about 15 minutes. Remove from the heat to cool and then chill in a jar until ready to serve, up to 1 week
For the raita:
- coarsely grate the cucumber, add a pinch of salt and let sit 10 minutes. Squeeze out any excess water, then stir the cucumber into the yogurt along with the remaining ingredients. Chill until ready to serve, up to 4 hours.
For the burger:
- In a mixing bowl, combine the ground turkey with the remaining ingredients until well blended. Divide the meat into four and shape into patties the same diameter as your buns. Cover and chill for at least an hour (to help them hold their shape) until ready to cook. The burgers can be mixed up to 4 hours ahead.
- Preheat a grill to medium (about 375°F/190°C). Grill the burgers for about 15 minutes, flipping halfway through cooking, until they reach an internal temperature of 165°F (74°C).
- To assemble, place the burgers in the buns, dress with this apricot chutney (recipe here) and raita (recipe here), and top with sliced cucumbers and radishes.
Assembly
- 4 sturdy buns (ciabatta, sourdough) or naan-style buns, split in half
- Lettuce Leaves
- Sliced radishes
Note: The nutritional analysis of this recipe doens’t include the bun.
Note: Uncooked turkey burgers will keep separated by pieces of parchment paper, well wrapped, in the freezer for up to 3 months. Thaw in the fridge overnight before cooking. The chutney will keep in a jar in the fridge for up to 1 week.
Tikka and tandoori dishes are very closely related: tikka traditionally uses spices, lemon and yogurt on boneless meat, often skewered, and tandoori dishes feature meat on the bone with the focus primarily on the spices.