Indian Turkey Burgers With Lime, Cucumbers, and Chutney

Indian Turkey Burgers With Lime, Cucumbers, and Chutney

58

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

Ingredients

{{adjustedServings}} servings 357 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

58
  1. 67 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 an...

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, d...

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!