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Indian-Inspired Turkey Burgers
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Indian-Inspired Turkey Burgers

Indian-Inspired Turkey Burgers

with Chopped Salad

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.

Tags:
Quick
Allergens:
Soy
Wheat
Milk
Barley
Rye
Sesame
Oats
Sulphites
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

2 tbsp

Mild Curry Paste

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

56 g

Spring Mix

160 g

Sweet Bell Pepper

7 g

Cilantro

½ tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories670 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber5 g
Protein35 g
Cholesterol119 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl

Instructions

Prep and broil peppers
1

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.

Make patties
2

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).

Cook patties
3

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.

Toast buns
4

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!)

Make dressing and curry mayo
5

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.

Finish and serve
6

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.

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