Inspired by chicken tikka, these burgers offer a quick fix for Indian flavour cravings. Curry paste and cilantro run through the burger patties, while charred peppers are the ideal topper. A fresh green side salad sprinkled with crispy dal adds the desired crunch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Artisan Bun(ContainsSoy, Gluten)
Mild Curry Paste
Italian Breadcrumbs(ContainsSoy, Gluten, Barley, Milk, Wheat, Rye, Sesame)
Sweet Bell Pepper
White Wine Vinegar(ContainsSulphites)
Chana Dal(ContainsSoyMay containEgg, Tree nuts)
Before starting, preheat the broiler to high. Wash and dry all produce. Roughly chop cilantro. Core, then cut pepper into 1/4-inch slices. Add half the peppers and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil peppers in the middle of the oven until tender-crisp, 6-8 min.
Meanwhile, add turkey, breadcrumbs, half the cilantro, half the curry paste and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. ** Transfer to a plate, then cover to keep warm.
Meanwhile, halve buns. Arrange on another unlined baking sheet, cut-side up. When peppers are done, broil buns in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Add half the vinegar (use all for 4 ppl), 1/4 tsp sugar, 1/2 tbsp oil (dbl both for 4 ppl) and remaining cilantro to a large bowl. Season with salt and pepper, then whisk to combine. Stir together remaining curry paste and mayo in a small bowl.
Spread curry mayo on buns. Stack broiled peppers, patties and some spring mix on bottom buns. Close with top buns. Add remaining spring mix and raw peppers to the large bowl with dressing. Season with salt and pepper, then toss to combine. Divide burgers and salad between plates. Sprinkle crispy chana dal mix over salad.