INDIAN TURKEY BURGERS WITH LIME, CUCUMBERS, AND CHUTNEY
A blend of spices - cumin, coriander, cloves, and cinnamon - give Indian flavor to this spicy turkey and spinach burger.
Provided by Ben S.
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Yield 4
Number Of Ingredients 15
Steps:
- Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
- Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
- Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
- Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
- For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
- Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 30 g, Cholesterol 112 mg, Fat 12.8 g, Fiber 4 g, Protein 30.9 g, SaturatedFat 3.3 g, Sodium 632.9 mg, Sugar 7.6 g
CURRY TURKEY BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 5 burgers
Number Of Ingredients 29
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.
CURRY TURKEY BURGERS
Looking for something a bit different from your ordinary beef burger? Give lean ground turkey burgers a pop of flavor by adding curry powder and mango chutney. We enjoy ours on a sesame seed bun with leaf lettuce, Sriracha mayo, and occasionally, a slice of onion.
Provided by lutzflcat
Categories Turkey Burgers
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 12.1 g, Cholesterol 83.6 mg, Fat 10.5 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 2.3 g, Sodium 533.7 mg, Sugar 0.5 g
TURKEY CURRY BURGERS
Due to my dietary requirements I am always on the lookout for healthy and low fat twists on the fatty meals I used to enjoy. We like burgers and we like curries and so that was the inspiration for this healthier turkey curry burger. I serve them on buns with a bit of crisp lettuce and an extra teaspoon of the chutney spread over the each burger.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients together in a bowl with your hands until well combined.
- Put into the fridge for about 10 minutes to allow the mixture to firm up a bit.
- Take out of the fridge and form into four equal sized patties.
- Fry the burgers as you would any other burger for about 5 minutes each side or until cooked through. (I do mine on my Foreman Grill brushed very lightly with some canola oil to save me having to fry them and add extra fats).
- Put on buns and top with your choice of toppings (I go simply with crisp lettuce and a bit of extra mango chutney) and serve.
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