Curried turkey and lentil burgers

5 - 7
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Depending on the brand you buy, chutney can be chunky. If yours has very large pieces of fruit, put the amount you need for the recipe in a small bowl and use kitchen scissors to snip it into smaller pieces.


Uncooked 99% fat-free ground turkey breast

¾ pound(s)

Cooked lentils

½ cup(s), (canned lentils, rinsed and drained)

Shredded carrot(s)


Roasted red peppers (packed in water)

½ cup(s), (1 pepper), drained and minced


2 Tbsp, fresh, chopped

Uncooked shallot(s)

1 Tbsp, minced

Curry powder

2½ tsp

Table salt

½ tsp

Canola oil

2 tsp

Mango chutney

2 Tbsp, or other fruit chutney

Light mayonnaise

2 Tbsp

Sandwich thin(s)

4 roll(s)

Bibb lettuce

4 leaf/leaves

Fresh tomato(es)

4 slice(s)

English cucumber(s)

1 cup(s), sliced, slices


  1. 1 Combine turkey, lentils, carrot, roasted pepper, cilantro, shallot, curry powder, and salt in large bowl; mix well. Form mixture into 4 (1/2-inch-thick) patties.
  2. 2 Heat oil in large nonstick skillet over medium heat. Add burgers and cook, turning once, until instant-read thermometer inserted into side of burger registers 165°F, about 10 minutes.
  3. 3 Meanwhile, stir together chutney and mayonnaise in small bowl.
  4. 4 Serve burgers in sandwich thins, topped with chutney mixture, lettuce, tomato, and cucumber.
  5. Serving size: 1 burger