When my younger sister was on a no-beef kick, her husband, Ben, created these awesome burgers. Even staunch beef lovers are happy to eat these, and once you try this chutney, you'll never want ketchup on a burger again.
1. Prepare the gas or charcoal grill to high heat. Clean and oil the rack.
2. To make the chutney, mix the tomatoes, mango, and cilantro by hand in a bowl. Combine the brown sugar, lime juice, and yogurt in a blender until smooth. Toss the tomato-mango mixture with the yogurt dressing. Refrigerate until ready to serve.
3. Combine the turkey, bread crumbs, mayonnaise, soy sauce, scallions, and cumin by hand in a large bowl. Form the mixture into 8 patties. Grill over hot coals or high heat for 6 minutes per side, or until their centers reach 160°F. on an instant-reading thermometer. Place on a bun, if desired, and top with the chutney.
Reprinted with permission from The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days by Linda Greenlaw and Martha Greenlaw (Viking Studio, 2011). Copyright © 2011 by Linda Greenlaw and Martha Greenlaw. Photographs by Jim Bazin.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.