Burger time! I had a dinner request for burgers last week, however I wasn’t in the mood for the same ol’ plain beef variety…so I thought I’d try something new with a healthy curried version adapted from Rachael Ray’s recipe. I changed a few things by adding an egg to help bind the meat, used red onion instead of scallions and added a tablespoon of flaxseed and ground cumin. I topped off our burgers with a yogurt-cucumber dressing instead of mayo and subbed slices of juicy mango for the mango chutney for what I had on hand.
To complete our meal, I made a large batch of my crispy baked sweet potato fries sprinkled with sea salt, ground coriander, cumin and a dash of red pepper. Delish! I only had one gluten free hamburger bun left and we were running a little short on time so the photos are of Chris’s wheat buns sans the red onion since he isn’t a fan. I love the beautiful colors and textures of this dish, definitely a yummy and lighter replacement for a beef burger if you want to give something new a try!
It was raining like crazy around dinner time so I wound up cooking these indoors on a skillet, which worked out well. Since it was really dark out, I had some issues with lighting on my photos so I didn’t have many to choose from for this post – gotta love the weather 🙂
Curried Turkey Burgers (adapted from Rachael Ray’s recipe here)
1 1/3 lbs ground turkey breast (I used 1/2 lean, 1/2 extra lean – you could use ground chicken instead)
1 egg, lightly whisked
1 Tbsp ground flaxseed
1/4 cup minced red onion
2- 3 Tbsp finely chopped fresh cilantro (might could sub parsley or mint if you really dislike cilantro)
1 Tbsp fresh ginger, peeled and minced (could probably sub 1/2 tsp ground ginger)
2 garlic cloves, minced
1/2 red, yellow or orange bell pepper, finely chopped
sea salt or to taste (it really brings out the flavors of the spices! Don’t skip)
1/2 tsp ground cumin
2 Tbsp curry paste or curry powder
extra virgin olive oil for brushing
2. Brush patties with a little olive oil. Heat a skillet or grill pan and cook patties 5-6 minutes on each side over medium-high heat or until cooked through.
3. For serving, add lettuce, sliced tomato, sliced mango, red onion and cucumber-yogurt dressing on a toasted hamburger bun with the patties and enjoy!
*To make the cucumber-yogurt dressing, combine 1 tsp lemon juice, 1/3 cup plain yogurt, 2 Tbsp mayo and a 1/2 cup finely chopped english cucumber. Season with salt and pepper to taste and serve over burgers.