Not being a burger and fries type of person (or, to clarify, not being a burger person, but definitely being a fries person), I sometimes feel as though classic summer cookouts are a bit of a strange land for me to navigate. Can I still claim to be a devotee of summer grilling if I don’t necessarily want to eat what I grill? It’s no secret that I am extremely interested in trying out new and interesting ways to showcase meats that I do not eat, but I often wonder how long I can keep up my routine. After a while, people might stop trusting me when I churn out meat dish after meat dish, all accompanied by a footnote that says “I did not eat this, but everyone around me who did eat it loved it.” It sounds suspicious, I have to admit.
So, in the interest of fully vetting a grill-worthy dish that everyone, including me, will love, I set my sights on coming up with a great summer cookout burger that, upon completion, I would have no problem tucking into. Sort of a hybrid of a kebab and a burger, this Indian-spiced patty is a lovely addition to any outdoor grill, and, with its savory Indian spices and juicy, toothsome bite, it’s a great unifier for those who love burgers and those who might possibly be just a tad wary of a standard burger.
Topping everything off with a kicky, fresh green chutney ties everything together nicely, and, sandwiched with cucumber slices into a piece of warm naan, slathered with cool raita, and served with a side of spicy potatoes, these turkey burgers open the door to an entirely new notion of burgers and fries.
More Indian food (including last year’s experiment with making Indian-inspired smoked ribs) can be found here.
Indian Turkey Burgers with Green Chutney Recipe
Indian Turkey Burgers
1 ¼ to 1 ½ pounds ground turkey
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon garam masala
pinch cayenne pepper
½ teaspoon salt
2 tablespoons chopped fresh cilantro
1 large clove smashed and minced garlic
In a large bowl, combine all ingredients. Mix everything together until thoroughly combined, then cover with plastic wrap and refrigerate for at least 1 hour.
When ready to cook, heat an oiled grill (if you don’t have an outdoor grill, a stovetop grill pan will work just fine) to high heat. With your hands slightly oiled to prevent sticking, gently form the turkey mixture into six patties. Place the patties on the grill, then reduce the heat to medium high. Cook until patties are completely cooked through, about 4 to 6 minutes on each side, depending on how thick your patties are.
Green Chutney
½ cup plain yogurt
¼ cup coarsely chopped fresh mint
¼ cup coarsely chopped fresh cilantro
1 jalapeno, seeds removed
juice of ½ a lemon
pinch of salt
In the bowl of a food processor or in a blender, combine half of the yogurt with the mint, cilantro, jalapeno, lemon juice, and salt. Pulse the ingredients together until they are relatively smooth and no large chunks of jalapeno remain. Pour the mixture into a small bowl with the remaining yogurt, then stir everything together and taste for seasoning. You may want to add a touch more salt or a small squeeze of additional lemon juice.
Serve turkey burgers in a piece of naan with sliced cucumbers, a dollop of raita and a spoonful of chutney.
Savory Salty Sweet 
I do love burgers and fries. But I’d eat this any day! Looks wonderful.
And too funny, we just made a similar yogurt sauce with lots of mint. We have so much of it. Mint that is.
Our mint is the only thing in the garden right now, and we’re practically swimming in the stuff. It’s nice to have, but, yeah, there’s just so much of it.