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“Use either mild or hot curry.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the chutney: mix together all the chutney ingredients in a glass bowl; cover and chill for 1 hour before serving.
  2. Make the burgers: Using hands or a wooden spoon, mix together the ground turkey, ¼ cup sour cream, onion, 1 tablespoon curry, and 1 teaspoon mint in a big bowl.
  3. Season with salt and pepper; form mixture into 4 patties of equal size.
  4. Lightly grease a large skillet with olive oil; pan-fry the burgers over medium heat, flipping once, until cooked through, about 4 minutes on each side.
  5. While the burgers are cooking, warm the naan in a pre-heated 350° oven, about 5 minutes.
  6. Whisk together the remaining ¼ cup sour cream, 1 tablespoon curry, and 1 teaspoon mint.
  7. Serve the burgers topped with the sour cream-curry spread and Pineapple chutney, wrapped in warm naan.
  8. Serve with additional chutney on the side.

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