Process cilantro, mango chutney, soy sauce, salt, curry powder, chili powder, garlic, apple, and scallions in a food processor until smooth, 1 to 2 minutes, stopping to scrape sides as needed.

Combine apple mixture and turkey in a large bowl, and mix with hands until thoroughly combined.

Lightly oil a ½ cup dry measuring cup (inside and out), then use it to scoop the mixture into 8 portions. You can place the portions on a parchment-lined sheet pan or onto two dinner plates (4 portions on each plate… I like the dinner plate option, because I can tuck the entire plate into a ziptop bag and store each in the fridge until I need them.) Using lightly oiled hands, pat and shape each portion into a burger shape — the mixture will be very wet/mushy. At this point you can cover the burgers and transfer them to the fridge (for as long as 3 days), or you can cook them right away.

Heat a large grill pan over medium to medium-high heat. (See notes above re other cooking methods such as using an outdoor grill or the broiler.) Add 1 tablespoon of oil, and brush to coat; add patties — they should sizzle when they hit the pan. Cook for 8 minutes total. I like to flip after 3 to 4 minutes — the burgers will be lightly charred… this is OK. Cook for another 3 to 4 minutes on the other side. Flip again if necessary once or twice at the end. My burgers consistently are done in 8 minutes but err on the side of over-cooking them — they are forgiving and you want them to be cooked all the way through. Remove the burgers from the pan, and let rest on a plate for 4 to 5 minutes. Note: The burgers will continue to cook as they rest. And as noted above, I have never used a thermometer for these burgers, but if you wish to, an inserted thermometer should register 165°F.

Meanwhile, toast the buns and pull out any and all condiments. Assemble your burgers and enjoy.