Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1
package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild
Curry Paste)
Drizzle extra-virgin olive oil

5 crusty rolls, split
Toppings:
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred
brands: Terra Chips)

Directions

Combine first 8 ingredients and form
into 5 patties.
Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side
on indoor electric grill or pan fry for same amount of time in a large nonstick skillet
over medium high heat.
Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on
roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable
chips.

Ingredients

Thai Slaw Salad:
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks

1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds

Directions

Combine vegetables in a bowl. Combine
dressing ingredients in a small plastic container and shake vigorously for 1 minute.
Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss
before serving and garnish with toasted sesame seeds.

Yield: 5 to 6 servings