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: 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). Directions: Combine first 8 ingredients and form into 5 patties using BurgerMate. 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. 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. 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. |
