Burgers:
- 1 TBS tikka paste or 1/2 TBS curry powder
- 1 TBS plain Greek yogurt
- 1/2 tsps ground cumin
- 1/2 tsp ground cardamon
- 1 TBS chopped cilantro
- 1 tsp grated fresh ginger
- 1 clove garlic, chopped
- 1 lb ground turkey
Chutney:
- 1 bunch fresh mint, chopped
- 1 tsp grated fresh ginger
- 1 jalapeño or serrano pepper, seeded and chopped
- Juice of half of a lime
- 1/2 tsp sugar
- 1 tsp ground coriander
- 1 small yellow onion, chopped fine
- 1/3 cup plain Greek yogurt
- Salt & peper to taste
Combine burger ingredients (tikka paste/curry, yogurt, cumin, cardamon, cilantro, ginger, garlic and turkey) in a bowl and mix well. Divide mix into quarter-pound portions and form patties. Refrigerate until cooking. To make the chutney: add mint, ginger, chopped pepper, lime juice, sugar, coriander, yellow onion and yogurt in a blender or food processor and pulse to produce a thick sauce. Season with salt and pepper and chill in refrigerator. Grill or pan-fry burgers to an internal temperature of 165 degrees. Top with chutney and serve on rolls or bread of choice. Pair remaining chutney with vegetable slices.