Hash Brown Crusted Turkey Burgers with Tomato Onion Chutney & Poached Eggs

As I was perusing the isles of my local grocery store, pondering about what I wanted to make for dinner, I stumbled upon some ground turkey meat.  I do enjoy a healthy Turkey Burger once in a while, but I do find that they can be very dry and lack flavor.  I love having a starch with my meats, especially potatoes, because they have such a comforting flavor and texture.  My friends introduced me to these great “Simply Potatoes” Hash Browns which are fresh potatoes that are already grated for you so it saves you time and labor! I crusted the turkey burgers with these potatoes, so when they cook and get crispy, they act as a barrier that locks in all the juices.  The Tomato Onion Chutney is slightly spicy from the Siracha and pleasantly sweet from the ketchup and Vidalia Onion.  I top this beautiful burger with a poached egg, because when you cut into it, the velvety, creamy yolk pours out onto the burger and acts as a sauce…and what goes better with potatoes than eggs, right?  No bread is needed for this burger, just eat is by its lonesome or pair is with a crisp, tangy Green Bean salad like I did.


Recipe Feeds 2 People (Makes 2 very large burgers, so you can make them smaller and feed 3 people)

Tomato Onion Chutney


  1. 1 Clove of Garlic Minced
  2. 1 Tablespoon Extra Virgin Olive Oil
  3. 1 Cup Chopped Vidalia Onion
  4. ¾  Teaspoon Siracha Hot Sauce
  5. ¼ Sea Salt (or Regular Salt)
  6.  Dash of Ground Black Pepper
  7. ½ Teaspoon Whole Grain Mustard
  8. Dash of Sugar
  9. 1 Teaspoon White Wine Vinegar
  10. 2 Tablespoons Ketchup


  1. Heat a small frying pan on medium heat and add the Olive Oil
  2. Add the Onion and Chopped Garlic and Saute until the onions are translucent and become very potent.
  3. Once the onions are tender add the Siracha, Salt, Pepper, Mustard, Sugar, White Vinegar and Ketchup. 
  4. Simmer on low heat until the liquid starts to evaporate and the mixture thickens.
  5. Remove from heat and put in a small bowl in the refrigerator to chill.

Turkey Burgers-


10-12 Ounces of Ground Turkey (I used 93% Lean)

1/2 Teaspoon Fresh Thyme Leaves

1 Small Clove of Garlic Minced

Pinch of Salt

¼ Teaspoon Ground Balck Pepper

10-12 Ounces Grated Potatoes (Best to use “Simply Potatoes” Hash Brown Potatoes because they are pre-grated)

Flour (About ½ Cup)

3 Eggs


  1. Preheat oven to 375 F
  2. Remove the Chutney from the fridge when it is cool
  3. Using your hands, mix together the Ground Turkey, 2 Tablespoons of the Chutney, Thyme, Garlic, Salt and Pepper, in a large bowl.  Make sure it is evenly blended.
  4. Make two Large burger patties with the meat (about 1 ½ inches thick)
  5. Poke a hole in the center of each burger , fill them with about 1 Tablespoon of the Chutney and patch up the hole with the meat that surrounds it.
  6. Dip the burgers in flour.
  7. Beat one egg in a dish and pour the uncooked hash brown shredded potatoes onto a separate plate
  8. Dip the burgers in the egg and then place them onto the plate with the potatoes.  Press the potatoes all over the raw burger so that it is completely covered.
  9. Heat a large skillet on the stove on medium/high heat with about 2 Tablespoons Olive Oil or Canola Oil.
  10. When the pan is very hot, gently put the burgers onto the pan. You want it to sizzle! The goal is to get the outer potato crust to be crispy and brown.
  11. Cook the burgers on each side until they are golden brown and start to cook/stiffen up.
  12. To continue the cooking process I put the burgers in the oven on a pan until they are fully cooked an there is zero pink inside.  (poultry meat must be fully cooked!) Should take about 10 minutes or so.
  13. While they are in the oven, prepare the 2 poached eggs.
  14.  Heat a small pot of water on the stove until it is almost at a boil.
  15. Once the water is almost boiling, add 1 Tablespoon of white vinegar or Rice Vinegar.
  16.  Crack the eggs gently right above the surface of the water.  It is very important to drop them close to the water so they don’t break and lose the proper consistency.
  17. When the eggs are cracked into the water, the vinegar will cause the eggs to congeal.
  18. Shut the stove off and cover the pot for about 4 minutes or until the white of the egg are fully cooked and the egg looks like a smooth ball. You want the yolks to be runny!
  19. Remove the egg with a slotted spoon.  (If you need help making a poached egg, there are videos and more detailed instructions online, or just make an over-medium egg instead in a frying pan.)
  20. Remove the burgers from the oven and use a spatula to put them on plates.
  21. Put one Poached Egg on top of each burger.
  22. Sprinkle with Salt and Pepper and top with a sprig of fresh Thyme for garnish.