This isn’t your ordinary burger.
You’ll find no beef. No cheese. No ketchup and mustard. No grease running down your hands.
I realize that I probably just listed the top things the average person loves about burgers. Stay with me guys!
Here’s what you will find: super bold seasonings, lovely cool/warm contrast, and tangy freshness. Basically, a burger that’s totally drool-worthy.
Tandoori Turkey Burgers
courtesy of Baked Bree
1 1/2 pounds ground chicken (turkey) breast
4 green onions
3 Tablespoons grated fresh ginger
2 Tablespoons lemon juice
1 Tablespoon paprika
2 teaspoons cumin
1/2 teaspoons ground cardamom
1/4 teaspoon cayenne pepper
salt and pepper to taste
red onion sliced thinly
1 small container fat free plain Greek yogurt
1 Tablespoon fresh mint chopped
2 teaspoons cumin
1 Tablespoon fresh lemon juice
salt and pepper
Put the chicken (turkey) and all of the spices in a bowl and mix well. Form into 4 patties.
Mix the yogurt sauce in a small bowl. Set aside.
Slice some cucumbers, red onions, and cilantro.
Cook the burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. (I used my George Foreman! Took ~5-6 minutes total.) Throw the Naan bread on the grill during the last few minutes.
Top the burgers with a few sliced cucumbers, red onion, a generous handful of cilantro, and the yogurt sauce.
I’m in love with the cool crunch of the cucumber and the super fresh taste the yogurt sauce adds. After I mixed the sauce, I gave it a taste and thought, “Whoa. This might be too tangy.” But the flavor of the burger itself stood up really nicely to the sauce. Fresh lemon, ginger, and mint lend a fantastic brightness to the burger, while paprika, cumin, and cayenne add the spice. It’s harmony, I tell you.
As you can see, I used a sandwich thin instead of naan and left off the cilantro and red onion. I’m positive they all would’ve been great, though! Just look at Bree’s photo. Couldn’t be any dreamier.