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.
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.
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.