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Reviewed: Oct. 4, 2008

These are really good - a great idea. Not enough curry for us, so I doubled it. I sent my onions through the food processor to get them super-fine and I think it made for a really moist burger - which was a plus since I used almost half ground turkey which can be dry. We had these on red quinoa rolls that I made with sliced tomato, cucumber and mushrooms. Happy family. :) Thanks for the recipe!

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Reviewer:

SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Aug. 19, 2008

Really great flavors! I used ground turkey, A1 instead of the steak seasoning, and no evaporated milk and some how went very wrong with this combination. The burger meat was so runny that I had to transfer to a grilling skillet instead of the grill. Maybe the ground turkey is just wetter than ground beef. Still, the flavor was great and a nice change from the norm!

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Beth

	Cooking Level: Intermediate Living In: Georgetown, Kentucky, USA
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Reviewed: Mar. 18, 2008

One little hint when cooking with curry powder. Always, always, always COOK your curry powder before adding it as an ingredient. This releases the flavor of the curry. Just put a couple of tablespoons of oil in a medium/high pan and cook the curry powder for a couple of minutes. You'll be surprised at how much more flavor is released!

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7 users found this review helpful

Reviewer:

Bearman

	Cooking Level: Expert Home Town: Lewiston, Idaho, USA Living In: Hillsboro, Oregon, USA
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Reviewed: Feb. 12, 2008

I doubled up the curry powder and garlic, and it was still really mild. We enjoyed these, but it isn't something I'd make again. Thanks anyway!

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Reviewer:

Caroline C

	Cooking Level: Expert
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Reviewed: Aug. 10, 2007

Curry flavor was mild, so next time I might add a little more. I used ground lamb instead and it was very tasty!

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Reviewer:

Janola


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Reviewed: Jul. 4, 2007

This was a delicious change from the boring-old onion soup mix burger that you see everywhere. I love the taste of curry so I would add more than 1T next time. This had just a hint of curry, so if that's how you like it, this is for you.

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Sarah Gartland

	Cooking Level: Expert Living In: Youngstown, Ohio, USA
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Reviewed: Jul. 12, 2004

Not bad, but not really astounding. I prefer to mix 3/4 c. barbeque sauce, hot sauce, onion, and tons of garlic into the meat before patty-making, then baste with more barbeque sauce and top with sharp cheddar when it's on the grill. Mmmmmmm......

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AIMEEWOZ

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Santa Barbara, California, USA
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Reviewed: Jun. 16, 2004

I love garlic so I loved this recipe. The curry was mild enough that it just complimented the burger. I placed the buns between whole wheat pita bread and it gave it an even more upscale burger taste.

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Reviewer:

PUMPED


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