Reviewer:

Cooking Level: Intermediate

Reviewed: Aug. 22, 2012

I also upped the curry a bit and cut the onion and garlic in half. I made sliders and they were sooo good on little onion rolls with a dollop of mango chutney to bring out the flavor! Certainly more interesting than a plain burger!! Yum!!

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3 users found this review helpful

Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: Apr. 6, 2011

Easy delicious recipe

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1 user found this review helpful

Reviewer:

Dani

Reviewed: Nov. 5, 2010

This is basically a falafel using meat instead of chickpeas. It takes too many adjustments to rate higher. For added flavor make a classic tsazziki sauce to top it.

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3 users found this review helpful

Reviewer:

dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

Reviewed: Aug. 25, 2009

This was very good! I served it on a pita with hummus, tomato, and cucumber.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Washburn, North Dakota, USA

Living In: Turtle Lake, North Dakota, USA

Reviewed: Jun. 4, 2009

Made them per instructions and these were fantastic. The curry and the garlic work perfectly together. FIL asked that I make them again for a weekend BBQ. Mouth is watering just thinking about them.

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Reviewer:

stonemetzclan

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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7 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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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Reviewer:

Beth

Cooking Level: Intermediate

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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23 users found this review helpful