Curried Chicken Or Turkey Burger Recipes

Steps:

• 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.

Steps:

• Place the oil and chopped onion in a skillet over medium low heat; cook, stirring for 10 minutes.
• Reduce the heat to low, add the curry and cook, stirring, for 1 minute.
• Remove to a bowl and cool.
• Combine with all the remaining ingredients except the buns and carrot salad.
• Form the mixture into 4 patties, about 3 inches in diameter and 1 inch thick.
• Prepare coals for grilling or preheat gas grill.
• Brush the grill with vegetable oil.
• Grill the burgers over medium heat for about 5 minutes per side, or till cooked through.
• Serve on toasted buns topped with 2 tablespoons of carrot salad (see my recipe) or garnish of your choice.

Steps:

• Begin by peeling your red onion. Remove the skin and cut off the remaining root. Chop up your red onion into small pieces and set aside. Take your jalapeno and remove the stem with a knife and slice in half. If you like spicy, keep all the seeds, if not, then now's the time to remove them as well as the veins. Place aside. Take your garlic cloves, peel them and put aside.
• Now take your chicken thighs. After washing the chicken and removing any unwanted fat, you're now ready to grind the meat, using a meat grinder, grinder attachment or food processor. Place a mixing bowl underneath the grinder to catch the ground meat. While placing the thighs into the grinder, stagger in your jalapeno and garlic cloves so they mix in with the ground chicken thigh. Or if you're using a food processor, just place all the items into the processor and pulse until the ingredients are incorporated and place into a mixing bowl.
• Add the honey, crushed red pepper, curry powder, salt and black pepper and mix until fully incorporated. Preheat a nonstick skillet on medium heat with the veggie oil. While the skillet is heating, patty your burgers into 6-ounce patties, and then place in the skillet. Cook each burger 6 to 8 minutes on each side, making sure that each burger is fully cooked and reaches an internal temperature of 165 degrees F. Now you're ready to dress it up however you like. On a bun, atop a salad or broken up to make chicken salad. Enjoy!

Steps:

• Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
• Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
• Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

Steps:

• Shake mustard seeds in medium skillet over low heat until seeds begin to pop, about 2 minutes. Transfer seeds to bowl. Mix in applesauce, 1 tablespoon yogurt, 2 tablespoons chutney, 2 teaspoons curry powder, salt and cayenne. Mix in turkey, 4 tablespoons onion tops and 4 tablespoons mint. Shape into four 3/4-inch-thick patties.
• Mix apple, 3/4 cup yogurt, 3 tablespoons chutney, 3/4 teaspoon curry powder, 3 tablespoons onion tops and 3 tablespoons mint in small bowl.
• Prepare barbecue (medium heat). Spray burgers with nonstick spray; grill until cooked through, about 5 minutes per side. Cut 1 end off each pita; fill with 1 burger, some lettuce and 1/4 of yogurt mixture.