Find ground turkey meat that you like (I have a source that says their ground turkey is lean, but it is still very moist when cooked). These are seriously delicious burgers! My spices are mostly from Penseys and don’t have any additives (such as citric acid, sugar or salt).
Sometimes we grill or broil eggplant slices and put the burgers in between two, add a tomato slice, and serve on a bed of arugula to add a little flavor to the plate. Other times, I serve with curried eggplant and cauliflower rice seasoned with turmeric and curry powder.
Curry Burgers
Servings 4 burgers
Ingredients
- 1 lb ground turkey for slightly larger burgers (requested by Ron), I use 20 oz of ground turkey
- ½ cup chopped kale optional, but vegetables are important to keep the burgers moist.
- ½ cup chopped red pepper optional, but vegetables are important to keep the burgers moist.
- 1 tablespoon cumin
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp garam masala
- 1 tsp sea salt
- Fresh ground pepper to taste
- 1/4 tsp Cayenne or Chipotle pepper optional
Instructions
- In a large mixing bowl, combine the ground meat, chopped kale & peppers and all the spices. Mix until fully combined. Form the mixture into 4 even patties and freeze (I put on cookie sheet). Wrap frozen patties for future use.
- Preheat oven to 400⁰ F. I put the frozen patties directly into the oven on a preheated grill pan and cook for about 20 minutes (until 165⁰ F). Or you can spray a large frying pan generously with oil (I like avocado oil) and when heated, add 2 patties to it (frozen). Cook for 3 minutes before flipping sides and cooking for another 3 minutes. Finish cooking in 400⁰ F oven until burgers reach 165⁰ F if needed.