Pineapple and Mint Chutney Turkey Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 large pineapple
1 cup loosely packed mint leaves, finely chopped
1/3 cup red onion, minced
1/4 cup sugar
2 tablespoons white vinegar
2 pounds ground turkey
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 teaspoon minced garlic
2 teaspoons lemon juice
1/4 cup plain yogurt
2 teaspoons salt
1 teaspoon freshly ground pepper
Vegetable oil, for brushing on the grill rack
6 whole wheat hamburger buns
6 leafs romaine lettuce to fit the buns



Chutney: Peel, core and chop the pineapple. You may place pineapple in a food processor and pulse 3-4 times. Combine with mint leaves, onion, sugar and vinegar in a bowl; mix well. Set mixture aside.
Patties: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine ground turkey, Dijon mustard, brown sugar, garlic, lemon juice, yogurt, salt and pepper in a large mixing bowl. Divide the mixture into 6 equal patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 5 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, place a patty on each bun bottom. Top with an equal portion of the pineapple and mint chutney and top with a romaine lettuce leaf. Add the bun tops and serve.