Curry Turkey Burgers

  • Level: Intermediate
  • Total: 28 min
  • Prep: 16 min
  • Cook: 12 min
  • Yield: 5 burgers
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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:

  1. Toppings:
  2. Combine first 8 ingredients and form into 5 patties.
  3. 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.
  4. 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.

Thai Slaw Salad:

  1. Garnish:
  2. 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.

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