Curried turkey burger with rice

Total Time
15 min
5 min
10 min
Plain yogurt and mango chutney dress-up these juicy burgers and offer the perfect tangy-sweet condiment combo. Make this dish a meal and serve it with steamed broccoli or a cucumber salad tossed with fresh mint or cilantro. We recommend using breadcrumbs in the burgers. In a pinch, you could use panko or grind up some quick-cooking oats in a blender to use as the binder. Curry powder — a mix of spices, herbs, and seeds, such as coriander, fenugreek, cumin, fennel, cinnamon, and cloves — can vary in flavor and heat intensity. If you like hot curry flavor, choose Madras curry powder, which is a hotter variety of curry powder.


Uncooked extra lean ground turkey breast

1 pound(s)

Plain fat free yogurt

½ cup(s)

Uncooked onion(s)

½ small, grated

Dried plain breadcrumbs

1 Tbsp, plain variety

Curry powder

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked long grain brown rice

2 cup(s), quick-cooking variety

Mango chutney

½ cup(s)


  1. Spray the broiler rack with nonstick spray; preheat the broiler.
  2. Combine the turkey, 1/4 cup of the yogurt, the onion, bread crumbs, curry powder, salt, and pepper in a medium bowl. Form into 4 burgers.
  3. Arrange the burgers on the broiler rack; broil 4 inches from the heat until an instant-read thermometer inserted in the side of a burger registers 165°F, 5 to 6 minutes on each side.
  4. Meanwhile, cook the rice according to package directions, omitting the salt, if desired. Serve the burgers on the rice with the remaining 1/4 cup yogurt and the chutney. Yields 1 burger, 2/3 cup rice, 1 tablespoon yogurt, and 2 tablespoons chutney per serving.