Curry Turkey Burgers

Total Time:
28 min
Prep:
16 min
Cook:
12 min

Yield:
5 burgers
Level:
Intermediate

CATEGORIES
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)
  • 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
Toppings:

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.

Garnish:

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

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