Estimated read time: 1-2 minutes
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Curry Turkey Burger With Cucumber & Tomato Salad
Yield: 5 Servings
Ingredients:
Curry Turkey Burger
¼ cup Panko Bread Crumbs
1 each Egg, Beaten
¼ cup Carrots, Grated
¼ cup Raisins, Seedless
3 tbsp. Cilantro, Chopped
2 ½ tsp. Curry Powder
1 ¼ tsp. Ginger Root, Chopped
½ tsp. Salt
¼ tsp. Black Pepper
1 lb. Ground Turkey
2 ½ each 12" Spinach Tortilla
5 leave Green Leaf Lettuce
10 slices Tomato
Curry Sauce
2 tbsp. Plain Yogurt, Low Fat
1/8 tsp. Curry Powder
1/8 tsp. Ground Mustard Powder
1/8 tsp. Water
1/8 tsp. Apple Cider Vinegar
1/8 tsp. Black Pepper
Cucumber Salad
1-1/3 cup Red Tomatoes, Chopped
2 cups Cucumbers, Chopped
1 ¼ tsp. Olive Oil
¼ cup Balsamic Vinegar
¼ tsp. Lemon Pepper
Preparations:
Curry Turkey Burger
1. Combine breadcrumbs, egg, carrot, raisins, cilantro, curry powder, ginger, salt and pepper.
2. Add the ground turkey; gently mix all ingredients together, be careful not to overwork the meat.
3. With dampened clean hands, form turkey mixture into 5 patties of even thickness.
4. Arrange patties on a lined baking sheet, cover loosely with plastic wrap and refrigerate for 1 hour.
5. Cook burgers; turning once with a spatula, for 6 minutes per side or until and internal temperature of 165F is reached.
6. Combine the yogurt, curry powder, ground mustard, water, vinegar and black pepper; mix until smooth.
7. Cut the spinach tortilla in half; lightly smear 1 tsp. of curry sauce per burger.
8. Place the burger, tomato, then lettuce on the middle of the wrap; fold over sides to make a cone.
Cucumber Salad
1. Roughly chop tomato and cucumber into large pieces.
2. Whisk together oil, vinegar and lemon pepper.
3. Pour the dressing on the tomatoes and cucumber and marinate for 20 minutes.
Plate Assembly:
Serve one Curry Turkey Burger with ½ cup of Cucumber Salad per serving.
421 Calories/ 553 mg Sodium/ 30.0% Cal/Fat
