Empty My Fridge
Jalapeño Curry Turkey Burgers
Ingredients
- Ground turkey1 lb
- Garlic · finely minced4 cloves
- Jalapeño chili · finely diced1
- Cilantro · finely chopped, chopped½ cups
- Coconut sugar½ tbsp
- Turmeric · ground¾ tsp
- Cumin½ tsp
- Curry · powder1 tsp
- Salt · ground¾ tsp
- Black pepper · ground
- Tahini2 tbsp
- Lemon2 tbsp
- Maple syrup2 tsp
- Ginger · grated½ tbsp
- Cayenne pepper
- Carrot · shredded½ cups
- Red cabbage · shredded½ cups
- Scallion · chopped2 tbsp
- Apple cider vinegar1 tbsp
- Toasted sesame oil½ tbsp
- Burger bun4
Instructions
- Make the slaw first: in a medium bowl, combine the carrots, cabbage, cilantro, green onion, apple cider vinegar, sesame oil, maple syrup, salt and pepper. Refrigerate so it can marinate while you make and cook the burgers.
- In a large bowl, mix the turkey with the garlic, jalapeño, cilantro, coconut sugar, turmeric, cumin, yellow curry powder, salt and pepper, using clean hands. Shape into 4 large patties about 1/3 inch (under 1 cm) thick, then season their outsides with a little more salt and pepper.
- Preheat the grill to medium-high, about 400°F. Lightly oil the grate.
- Grill the patties for 5 minutes per side, until fully cooked and no longer pink. An instant-read thermometer should read 165°F.
- While the burgers cook, make the curry sauce: in a small bowl, mix the tahini, lemon juice, garlic, maple syrup, yellow curry powder, ginger, turmeric, cayenne, salt and pepper. If needed, thin with a little warm water, about a teaspoon at a time.
- Assemble: put each patty on a bun, drizzle with sauce, and top with slaw and the other bun variant.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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