Indian Turkey Burgers With Lime, Cucumbers, and Chutney recipe
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Ingredients
- 4 large unpeeled garlic cloves ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon ground coriander ¾ teaspoon ground cumin ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves 1 ¼ pounds ground turkey 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 2 tablespoons minced fresh ginger 1 jalapeno pepper, seeded and minced ½ large cucumber, sliced thin 1 tablespoon fresh lime juice ¼ cup Major Grey Chutney 4 small (4 inch) pita breads
Nutrition Info
- 356.9 caloriescarbohydrate: 30 gcholesterol: 112 mgfat: 12.8 gfiber: 4 gprotein: 30.9 gsaturatedFat: 3.3 gservingSize: -sodium: 632.9 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Indian Turkey Burgers With Lime, Cucumbers, and Chutney
Directions
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Set garlic in a small skillet over medium-high heat, toast until spotty brown, about 5 minutes. Peel, mince and set aside.
Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
Break up turkey in a medium bowl, add garlic, spinach, spice mixture, ginger and jalapeno, stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.