“A blend of spices - cumin, coriander, cloves, and cinnamon - give Indian flavor to this spicy turkey and spinach burger.” - by USA WEEKEND columnist Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
- Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
- 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.
- Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 357 cal
- 18%
- Fat
- 12.8 g
- 20%
- Carbs
- 30 g
- 10%
Based on a 2,000 calorie diet
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Reviews (54)
Rate This Recipe
"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 adde..." See mored 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."
Jeanie
"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 t..." See morewo 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."
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