Tandoori Turkey Burgers with Mango Salsa and Minted Chutney

I am having a turkey moment. I am not sure if its because it is nearly Xmas when we traditionally eat it,  because I have been trying middle eastern recipes using turkey, or because its a very lean meat to eat.
A little of all of the above, I think !
If you don't wish to use turkey mince you can use chicken mince of course. My son loves these burgers but he prefers them with chicken.
They are very easy to make and are delicious the next day as well. A kilo of mince will make quite a few approx 8-10 large  plump burger patties or more if you flatten them a little.
You could also make them into small meatballs and serve them as finger food for a party. Mix some chutney or pickle through the yoghurt as an alternative dipping sauce.
The lime pickle I used is actually a condiment and you could use a little lime juice, instead. If you are using turkey, I like a little sweetener in it, so use a mango chutney or any kind of sweet chutney you may serve with an Indian meal.

1 kilo turkey mince
2 tablespoons Tandoori  Paste mix like Pataks
2 tablespoons chopped coriander
1 small onion very finely chopped
1-2 teaspoons salt
2 tablespoons sweet lime pickle or another  Indian chutney
1 large egg
canola oil for frying
burger buns

Salsa for 6 burgers

1 fat mango cheek diced
1 small red onion finely diced
1 cucumber deseeded and finely diced
1 tomato finely diced
4 tablespoons chopped coriander
1/2 small red chilli finely diced

Minted Yoghurt

1 cup plain yoghurt I use Greek as its thicker
4 tablespoons finely chopped mint

Cos lettuce leaves


Mix the mince in a large bowl with all the other ingredients and set aside to infuse the flavours, for at least 2 hours.
Meanwhile chop and mix all the ingredients for the salsa and also set aside.
Mix the yoghurt with the chopped mint and set aside
Remove the turkey mince from the fridge and shape into large patties pressing the ingredients firmly together.
All of the above steps can be done well ahead of time.
Heat the oil in a shallow pan and fry the burgers turning carefully so they don't break. If they are quite thick they will require about 10 minutes each side.
Toast the burger buns slightly nearing the end of the cooking time of the patties.

Assemble by spreading a thin layer of the yoghurt mixture on the toasted bun and then an even amount of the salsa. This stops the salsa from spilling out of the bun. Top with the meat pattie and more yoghurt, more salsa if liked and finally the lettuce leaves.
You could also add extra pickle or chutney if liked. Enjoy!