For dinner tonight I was in the mood for burgers. 99% of the time I use ground turkey because it's much healthier (if you use 99% ground turkey breast), so I tried to think of a new flavor for them. I've made southwest, italian, thai, thanksgiving, mediterranean, you name it, I've made it, except for Indian! I love curry, but don't eat it too often as it gets hot out because big bowls of hot food isn't so appetizing when it's 85 degrees out... so I put those flavors into a burger!
To help keep the burger moist, I decided to add some plain yogurt. It gave the burgers a great tang, but mostly just kept them really moist. Precooking the veggies helps get a bit of their moisture out so the burgers don't crumble.
These burgers are not really good for the grill because they are so moist, they might break up before they're cooked. I cooked mine in a pan on the stove and they came out perfectly.
I served them with mango chutney and cucumbers, but any indian condiment will do. I also had sweet potato oven fries and a huge garden salad.
Curry Yogurt Turkey Bugers
1/4 softball sized red onion, minced
1/4 red pepper, minced
2 garlic cloves, minced
salt and pepper
1/2 lb. ground turkey breast
2 heaping tbsp. plain Oikos yogurt
1 tbsp. curry powder (any will do)
2 multi grain buns
12 cucumber slices
1/4 c. prepared mango chutney (I use TJ's)
Heat a small pan over medium heat.
Add 1 tbsp. EVOO, minced onion, pepper and garlic.
Season with salt and pepper, stir and cook for 5-7 minutes, until softened.
Add to a mixing bowl.
Add yogurt and curry powder to vegetables, stir to combine.
Add ground turkey and gently mix to combine, the mixture will be a bit wet and loose.
Heat a large skillet over medium-high heat.
Spray with nonstick spray, divide turkey mixture into two sections, gently form into patties.
Place in the pan, cover and cook for 6 minutes.
Flip and cover, cook for another 5-6 minutes.
Check for doneness, place on the bun lined with cucumber, top with chutney and serve.