So I’m making a curry turkey burger for dinner. The ingredients are as follows:
-ground turkey thighs
-two scallions
-1/4 of an onion, chopped
-two gloves of garlic, crushed
-1/4 of a red bell pepper, chopped
-a pinch of finely chopped cilantro
-teaspoon of olive oil
-teaspoon Trader Joe’s curry powder
-dash salt
I’ve put all of the ingredients together and am currently waiting to cook it. Even raw it smells delicious, but I prefer eating burgers with some sort of sauce on them. I enjoy making my own sauce as opposed to using bottled stuff, but I have no idea what sauce would go well with curry.
The raita would be pretty east to make - it’s just yoghurt + spices. You already have cilantro. If you have some cumin seeds, that would be good too.
Chutney would be a little trickier not knowing what’s in the pantry- do you have any fresh ginger?
If so, you could put a ~1in cube into a blender, add a couple of scallions (or some onion) and a little water. Blend it to a puree, then cook it in a small skillet. Keep stirring until it starts to go brown. Take it off the heat and add some soy sauce and some honey. Hopefully it will be sticky enough to stick to a burger
My first thought was to say that a burger is not made of turkey. Not sure how many miles I would have to go to find ground turkey. But damn, that does sound great.
Do you put it on a grill as a patty? Pan fry? Meat loaf? I’m gonna try this one.
I’m surprised. It’s fairly ubiquitous around here, whether you go to a grocery store or a Target or Walmart. Jennie-O is one of the big national brands, although I’m not so much a fan of their products. In fact, for me, it’s much easier finding ground turkey than ground chicken. That said, you can grind it yourself. (Although, once again, there’s a number of groceries I go to that only stock ground turkey regularly, but not whole turkey parts in general.)
They can be tricky to get right, but the OP has ground turkey thigh, which is perfect for this sort of thing. Turkey burgers have a tendency to be dry as they’re often made from ground breast meat and they are cooked well done, but there’s ways around that, too. A bit of powdered gelatin and some chicken or turkey stock will help to keep them moist without having to resort to a traditional “panade” (breadcrumbs, stale bread, crackers, etc. & liquid) that you might use in something like a meat loaf. Also, finely chopped mushrooms do a good job for moisture and flavor.
Yep, you can grill them or pan fry them. That’s the typical method for doing turkey burgers.
Thanks for the suggestions, guys. I wound up mixing together some mayo, yogurt, curry powder, salt, and a dash of paprika, and it went quite well on the burger.
To answer some questions, this was the fourth time I made a turkey burger but the first time I pan fried it indoors. The first three times my mom threw it on the charcoal grill with the regular beef burgers (yuck) and every time it got the shit burned out of it, no matter how close to the edge she placed it. I got fed up with it and said “eff this, I’m doing it inside”, and it turned out great.
I’ve never had curry before so I can’t answer your question about sauces, but I just wanted to say that your recipe sounds pretty awesome and I’m thinking about getting some ground turkey and making it. Minus the curry, since I don’t know what it tastes like and I’m not sure where I’d get it (there is a Trader Joes in the city but it’s kind of far and in a sort of scary area).
How much turkey are you using for this (in pounds)?
I’m really surprised that enipla is not able to find ground turkey, every single grocery store I’ve been to (I live in the Pittsburgh area) has ground turkey, even the little ones out here past the edge of suburbia. Of course that’s a really small sample, but I thought it was everywhere.
If you’re in Pittsburgh, there’s a Penzey’s store there, and they certainly have curry powder (along with other good quality spices). Or I’ll bet there are Indian grocery stores somewhere in the area, and of course they will have it as well.