I used to find it very hard to get excited over Turkey Burgers. Remember those early “fat free” days when we thought we could just substitute a hand full of ground turkey for juicy fat infused ground beef and tell ourselves “Wow, you can’t even taste the difference?” Yeah, right. And so, the doctoring began. I believe I have come up with a lovely combination for the poultry doctor with this recipe. Paired with some curried mayonnaise and maybe some sweet potato fries to share that mayo, you will be in turkey burger heaven, I promise.
1 pound ground turkey
1 teaspoon salt
1/4 cup chopped cilantro
1/2 teaspoon red chili powder
1/2 teaspoon ground cumin
1 Tbs. lemon juice
1/2 red onion, finely diced
1 tsp. garlic powder
Whole Wheat Pita Pockets or Rolls
Curried Mayonnaise (see below)
Mix ground turkey, salt, cilantro, chili powder, cumin, lemon juice, onion and garlic powder. Form into 4 patties.
Preheat a skillet with a Tablespoon or two of olive oil until hot. (I love my cast iron skillet for this job.) Cook until the internal temp is 165 degrees.
Feel free to augment this recipe with any toppings you like but it really doesn’t need much. Like I said, the curried Mayo is wonderful.
1/4 cup Mayo
1 approximate Tablespoon of Hot Madras Curry (or regular curry)
Squeeze of Lemon juice
These are approximate measurements. Be sure to taste and adjust to your liking.
Deborah Smith is the Founder and Managing Editor of JerseyBites.com. Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner of Parents With Nannies, Inc. which operates a network of nanny employment websites established in 1999. In her spare time, (Ha) she works as a Social Media consultant and speaker. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com