Friday, June 01, 2007

Curry turkey burgers

So, it's summer, which means I want to use the grill.
Let me rephrase that: I want Ernie to use the grill, saving me from cooking in a hot kitchen. Everybody wins! (except maybe Ernie, who ends up always outside cooking on the grill)
In any case, I'm trying to keep things a little healthier on the grill this summer, which basically has us staying away from as much red meat as we sometimes like to eat. One solution?
Turkey burgers. These burgers were pretty tasty, and easy to pull off. And yes, the meal really did take 30 minutes (shocking).

Curry turkey burgers

Recipe courtesy of Rachel Ray

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 (I didn't use this)
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped (I used yellow)
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (get thee to an Indian market and get the curry paste. cannot recommend enough)
Drizzle extra-virgin olive oil
5 crusty rolls, split
Toppings:
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney

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. (Or, do what I did -- fire up the grill)
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.

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