These Paleo Turkey Burgers are deliciously spiced with Indian seasonings and topped off with the most flavorful & delicious Cashew Coconut Mango Chutney. They’re low carb & gluten-free~perfect for a light and healthy dinner! Spice up your life with these Indian Spiced Paleo Turkey Burgers with Cashew Coconut Mango Chutney!
I think I’ve come to the brilliant conclusion that in this world, there are two types of cooks. Those that are flippers and those that are not.
Me?
I’m pretty sure I belong with the non-flipping crowd.
And by non-flipping, I mean patties. Veggie patties to be precise.
Oh sure, I can flip a mean pancake, but give me a {homemade} veggie patty to flip, and I’m pretty sure I’m going to destroy it.
But, on the flip side {pun intended}, I’m pretty sure that, given enough time {after the kids have gone off to college and I’ve retired from whatever it is that I do these days}, I could most definitely master the art of veggie patty flipping.
But clearly, you are hungry right now, so here’s the recipe…
Right???
But….
If you’re open to eating meat.
As in turkey…
Definitely try this chutney on my perfectly flipped Indian Spiced Paleo Turkey Burgers because I think you’ll love them!
While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.
Indian Spiced Paleo Turkey Burgers w/ Cashew Coconut Mango Chutney
Ingredients
Cashew Coconut Mango Chutney
- 1 large ripe mango, finely chopped, about 1 cup
- 1/2 cup shredded unsweetened coconut
- 1/2 cup raw cashew nuts, chopped
- 1/2 cup finely chopped red onion, finely chopped
- 1/2 cup chopped cilantro
- Juice from 1 lime
- Optional, finely chopped fresh jalapeno pepper to tasteIndian Spiced Turkey Patties
- 1 pound ground turkey
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon fennel seed
- 1/4 to 1/2 teaspoon fine sea salt, or to taste
- 2 teaspoons virgin coconut oil
Instructions
- For the chutney: Heat coconut and cashew nuts in a skillet over medium, stirring constantly, for ~ 2 minutes, or until light golden brown, and being careful not to burn. Remove from heat and place in a medium size mixing bowl.
- Add mango, onion, and cilantro to cashew/coconut mixture,and squeeze lime juice on top. Add jalapeno if desired, and stir well to combine. Place in refrigerator until ready to use.
- For the turkey patties: Heat spices in a skillet over medium heat, stirring constantly for 1-2 minutes, and being careful not to burn. Remove from heat and place in a bowl along with the salt.
- Place turkey in a bowl, and add spice/salt mixture, mixing with a fork, or your clean hands until well combined. Divide turkey in to 8 equal portions and shape in to patties.
- Heat coconut oil in a large skillet over medium heat, and add turkey patties to skillet. Cook for 2 1/2 to 3 minutes on each side or until golden brown and cooked through.
- To serve, place 2 patties on a plate and top with 3/4 cup chutney mixture.
Nutrition
Let’s Chat!
Are you a {veggie patty} flipper or a non-flipper? What’s your favorite meat OR veggie patty? What’s one kitchen skill you haven’t mastered yet, but know you could, given enough practice???