Fire and Ice Turkey Tandoori Burgers with Mango Chutney Glaze

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 1/2 cups plain yogurt (Greek-style is best, but any fuller-fat yogurt will do)
2 English cucumbers, peeled, seeded and coarsely grated
2 teaspoons kosher salt
2 garlic cloves, pressed
3 tablespoons chopped fresh mint

2 pounds ground turkey (freshly ground or prepackaged)
4 tablespoons yogurt (Greek-style is best, but any fuller-fat yogurt will do)
4 tablespoons Sharwood’s Tandoori Spice powder (or similar brand)
1 tablespoon fresh lemon juice
2 tablespoons finely minced red onion
2 teaspoons kosher salt

Mango Glaze:
1 cup Patak’s Major Grey mango chutney (or other brand of mango chutney)
3 tablespoons lemon juice

Olive oil, for brushing the grill rack
Six medium-size pita breads



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Wrap the pita bread in two packets with aluminum foil.

Before you prepare the patties, begin the Raita. Place the yogurt in a strainer to drain excess liquid. Peel the cucumbers, split lengthwise, scrape out any large seeds with a spoon, and grate over a second strainer. Sprinkle with salt and allow to drain for an hour or more, pressing gently with the back of a large spoon periodically. Shortly before placing the burgers on the grill finish the Raita by combining the olive oil with the drained yogurt, and then mixing in the drained cucumber, garlic, and fresh mint in a bowl. Cover and refrigerate.

At least an hour (and up to 2 1/2 hours) before cooking, prepare the patties. Place the ground turkey in a medium sized bowl. In a smaller bowl combine the yogurt, tandoori powder, lemon juice, red onion and salt. Stir until smooth, and mix into turkey, distributing evenly throughout the meat with a wooden spoon or hands, making sure not to overwork the meat. Divide into six portions and form patties of approximately 4 1/5 inches across and 3/4 inch thick. Cover and refrigerate until ready to use.

To make the glaze: Combine the chutney and lemon juice in a small, heavy fire-proof saucepan. Stir until smooth, mashing any chunks of mango slightly to combine.

When the grill is ready, brush the grill rack with vegetable oil. Place the small, heavy fire-proof saucepan with glaze on the side of the grill to warm.

Place the patties on the rack, cover, and cook, turning once, until done to preference, approximately 4 minutes on each side. Place foil packets of pita on the grill to warm at the time you flip the burgers. When the burgers are approximately one minute from being done, liberally brush with the mango glaze (1-2 tablespoons each.)

To assemble: Slice the top third off the pita. Brush inside of pita with reserved glaze. Slide the burger into the pita, spoon in approximately 2 heaping tablespoons Raita to top the burger, and serve.