Open-Faced Thai Curry Turkey Burgers

I’ve been on a bit of a burger kick lately.  But instead of going out for burgers, I’ve been trying different burgers at home.  While burgers out are always tasty, they’re usually way more food than I need to eat and I can never resist the french fries that come along with that burger.  So last week I made these super yummy south of the border burgers and this week it’s these open-faced Thai curry turkey burgers.

I adapted this recipe from a Rachael Ray recipe and they couldn’t be easier to make.  There’s just a little bit of chopping, then you mix everything together and you’re ready to cook these delicious, healthy burgers.  I decided to serve them open faced to make sure I was keeping them on the healthy side.  Believe me, these burgers are packed with so much flavor that your won’t miss the top of the bun!  I love the combination of the spices and veggies that are mixed into the burger and then the chutney on top adds just the right amount of sweetness to balance things out.  It’s a flavor party in your mouth!

Open-Faced Thai Curry Turkey Burgers

• 1 1/2 lbs ground turkey breast
• 2 green onions, thinly sliced
• 2 generous tbsp fresh cilantro, minced
• 1 tbsp ginger paste (you can find this in the produce section)
• 1/2 red bell pepper, finely chopped
• 1/2 tsp salt
• 2 tsp curry powder
• olive oil
• 6 bun halves or 6 slices crusty bread, toasted
• prepared mango chutney
• lettuce leaves
• tomato slices

Mix all ingredients, through curry powder, until well combined.

Form mixture into 6 patties.

Drizzle each patty with a little olive oil.

Preheat griddle or grill pan over medium heat.

Cook burgers for 5-6 minutes per side, until cooked through.

Top each bun half or bread slice with lettuce, tomato, burger and chutney.

Serve immediately.

ENJOY!

 

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