Fire and Ice Turkey Tandoori Burgers with Mango Chutney Glaze - Sutter Home Family Vineyards
IngredientsRaita: 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 clov...
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Cooking tools:
- Grill
- Grater
- Fine-mesh sieve
- Pastry brush
- Saucepan
- Mixing bowl
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Aluminum foil
- Spatula
- Plate
- Refrigerator
Ingredients
- 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
- 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
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