Pistachio Turkey Burger with Mango Relish

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

We wanted something tasty, healthy, easy and different. The first time I made them I was just grabbing things in the kitchen that I thought would go well together to wake up all five tastes. I didn’t write anything down. when my wife and I bit into them we looked at each other and said, “Wow this is fantastic!” and about a year later we still think they are…


Mango Relish

1 small jalapeno pepper, seeded

1/8 cup brown sugar

¼ teaspoon hot curry powder

1 tablespoon red wine vinegar

1 cup fresh or jarred mango


2 pounds ground turkey (not extra lean)

¾ cup toasted pistachios

2 tablespoons soy sauce

¾ cup finely chopped cilantro

½ teaspoon ginger powder

½ teaspoon garlic salt

1/3 cup Italian seasoned bread crumbs

Butter flavored cooking spray

6 whole wheat hamburger buns

1 cup Mayonnaise

6 cups Arugula


To make the patties, place the pistachios in a fire proof skillet, cook on gas grill over medium-high heat tossing frequently as not to allow them to burn. When you detect the fragrance of the toasted pistachios and you are able to see them brown a bit, this will be about 5-7 minutes, remove from heat, place onto a plate and allow to cool completely. Once the pistachios are cool, place in blender and pulse on high 3 times for no more than 2-3 seconds, you will have some large pieces along with some powder. In a large bowl place turkey, soy sauce, chopped cilantro, ginger powder, garlic salt, seasoned bread crumbs and pistachios. Mix by hand, thoroughly, form into 6 equal patties and place in refrigerator.

To make the relish, place roughly chop, seeded jalapeno in blender and pulse on medium 3-4 times to mince the pepper. Add the brown sugar, curry powder, red wine vinegar and mix for 15 seconds. Add mango and pulse for 3-5 seconds on medium. Place relish in refrigerator.

Heat the grill to high on one half and low on the other half. Give each patty a quick spray with oil and place on the hot side of the grill for about 4 minutes per side, then move the patties to the low side of the grill and finish, about 5-7 minutes. During the last few minutes of cooking spray the cut side of each bun and lightly toast.

To assemble the burgers, spread the bun tops and bottoms with 1/2 tablespoon each with mayonnaise, add ¾ – 1 cup of arugula to bottom of bun, place a patty on the arugula and place 2 tablespoons mango relish on each patty, top with bun.