Recipe by USA WEEKEND columnist Pam Anderson
"A blend of spices - cumin, coriander, cloves, and cinnamon - give Indian flavor to this spicy turkey and spinach burger."
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unpeeled garlic cloves
1 1/4 pounds
1 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
minced fresh ginger
jalapeno pepper, seeded and minced
cucumber, sliced thin
fresh lime juice
Major Grey Chutney
4 small (4 inch)
EXCELLENT! This was a HUGE hit -- there were zero leftovers. I made the turkey exactly as stated, except I made them into smaller "patties" rather than "burgers." They were incredibly tasty and added lots of zing to a boring old turkey burger. I made the cucumber/lime/cumin salad and served it on the side. Instead of pitas, I used Indian "chipatis" (or parathas), which is a yummy, flat Indian bread -- sort of like a tortilla but softer, fluffier and more tasty in my opinion -- got them frozen from the Indian grocery store and heated them up on a skillet. Everyone was cleaning their plates and complimenting the dish. The biggest compliment came from my brother in law, who grew up in Kenya around lots of real Indians who make real Indian food. This recipe is a keeper.
These were good but not great.
As the recipe is written, it's delicious. It's very forgiving if you add a little more of this or less of that. The most recent time I made it, I used half a bag of fresh spinach chopped up, diced two cloves of garlic (didn't cook them first), and formed the meat into small meatballs. I served it over cous cous with sumac sprinkled on top and cucumber yougurt sauce on the side. It's my favorite meal.
What a funky burger - healthy too. Even my picky kids liked this. I didn't have chutney so I smeared the pita with hummus. We also tossed in a few pickles with the cucumbers. Great dish!
This was really good! I am Indian so I doubled the spices and added a ton of jalapeño and this tasted just great. We didn't eat it with chutney and pita bread, but just regular buns and it was absolutely delicious.
I used pita pocket bread and hunted down the chutney, which is hard to find in my town. The cumin/cucumber/chutney flavors are awesome together! Will definitely make this again.
This was very good. The spice mix was extremely subtle and blends very well with spinach, and it was no exception in this dish. And the spinach kept the turkey very moist. I didn't spoon the turkey mixture between two pita
halves... I just put it in the pita pocket. After tasting, I decided to add a dollop of fat free yogurt with mint leaves. This heightened this dish to Low-Cal-Indian-Extraordinaire!
we did not even use all of the ingredients and this recipe was amazing-we did not do the lime chutney cucumber, cloves or jalapeno and i am sure it is even better with all of those added in!
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Turkey Burgers With Lime, Cucumbers, and Chutney
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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