Indian Turkey Burgers With Lime, Cucumbers, and Chutney Recipe - Allrecipes.com
Indian Turkey Burgers With Lime, Cucumbers, and Chutney Recipe

Indian Turkey Burgers With Lime, Cucumbers, and Chutney

Recipe by  

"A blend of spices - cumin, coriander, cloves, and cinnamon - give Indian flavor to this spicy turkey and spinach burger."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
  2. Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
  3. 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.
  4. Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
  5. 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.
  6. 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.
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Footnotes

  • For gas grill
  • About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 5 minutes per side for medium-well.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2006

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.

 
Most Helpful Critical Review
May 11, 2013

These were good but not great.

 

66 Ratings

Apr 14, 2008

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.

 
Jul 08, 2007

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!

 
Mar 02, 2008

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.

 
May 25, 2006

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.

 
Dec 29, 2005

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!

 
Aug 30, 2005

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!

 

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 633 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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