Indonesian Turkey Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Indonesian Turkey Burger Curry-Chutney Mayonnaise
1 cup mayonnaise
1/4 cup mango chutney
1-1/2 teaspoons curry powder Siam Slaw
1/2 cup chopped cilantro
6 tablespoons coarsely chopped lightly salted peanuts
1 cups coleslaw mix with green and red cabbage and carrots
2 pounds ground turkey
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons poultry seasoning
2 teaspoons salt
1 tablespoon lime zest
¼ teaspoon cayenne pepper
Vegetable oil for the grill
6 Kaiser rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Curry-Chutney Mayonnaise, combine the mayonnaise, chutney and curry powder in a small bowl. Cover and keep cool to allow flavors to combine. To make the Siam Slaw, combine the cilantro, chopped peanuts and coleslaw mix in a medium bowl. Set aside. To make the patties, combine the ground turkey, garlic, Worcestershire sauce, Dijon mustard, poultry seasoning, salt, lime zest and cayenne pepper and mix until all ingredients are just combined through. Divide mixture into 6 equal portions. Shape each portion to fit the bun, making sure the patties are of equal thickness. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until just cooked through, about 5-7 minutes per side. During the last few minutes of grilling, place the rolls, cut side down, on the edges of the grill to warm through and until lightly browned. To assemble the burgers, spread cut side of the rolls with the Curry-Chutney Mayonnaise. On each bottom roll, place a generous portion of the Siam salad and a patty. Top with the top roll and serve. Makes 6 burgers