Curried Chicken Or Turkey Burger Food

CURRY TURKEY BURGERS

Steps:

• Toppings:
• Combine first 8 ingredients and form into 5 patties.
• Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
• Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
• Garnish:
• Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

CURRIED CHICKEN OR TURKEY BURGER

Steps:

• Place the oil and chopped onion in a skillet over medium low heat; cook, stirring for 10 minutes.
• Reduce the heat to low, add the curry and cook, stirring, for 1 minute.
• Remove to a bowl and cool.
• Combine with all the remaining ingredients except the buns and carrot salad.
• Form the mixture into 4 patties, about 3 inches in diameter and 1 inch thick.
• Prepare coals for grilling or preheat gas grill.
• Brush the grill with vegetable oil.
• Grill the burgers over medium heat for about 5 minutes per side, or till cooked through.
• Serve on toasted buns topped with 2 tablespoons of carrot salad (see my recipe) or garnish of your choice.

CURRIED TURKEY BURGERS

Steps:

• Shake mustard seeds in medium skillet over low heat until seeds begin to pop, about 2 minutes. Transfer seeds to bowl. Mix in applesauce, 1 tablespoon yogurt, 2 tablespoons chutney, 2 teaspoons curry powder, salt and cayenne. Mix in turkey, 4 tablespoons onion tops and 4 tablespoons mint. Shape into four 3/4-inch-thick patties.
• Mix apple, 3/4 cup yogurt, 3 tablespoons chutney, 3/4 teaspoon curry powder, 3 tablespoons onion tops and 3 tablespoons mint in small bowl.
• Prepare barbecue (medium heat). Spray burgers with nonstick spray; grill until cooked through, about 5 minutes per side. Cut 1 end off each pita; fill with 1 burger, some lettuce and 1/4 of yogurt mixture.

CURRY CHICKEN BURGERS

Steps:

• Begin by peeling your red onion. Remove the skin and cut off the remaining root. Chop up your red onion into small pieces and set aside. Take your jalapeno and remove the stem with a knife and slice in half. If you like spicy, keep all the seeds, if not, then now's the time to remove them as well as the veins. Place aside. Take your garlic cloves, peel them and put aside.
• Now take your chicken thighs. After washing the chicken and removing any unwanted fat, you're now ready to grind the meat, using a meat grinder, grinder attachment or food processor. Place a mixing bowl underneath the grinder to catch the ground meat. While placing the thighs into the grinder, stagger in your jalapeno and garlic cloves so they mix in with the ground chicken thigh. Or if you're using a food processor, just place all the items into the processor and pulse until the ingredients are incorporated and place into a mixing bowl.
• Add the honey, crushed red pepper, curry powder, salt and black pepper and mix until fully incorporated. Preheat a nonstick skillet on medium heat with the veggie oil. While the skillet is heating, patty your burgers into 6-ounce patties, and then place in the skillet. Cook each burger 6 to 8 minutes on each side, making sure that each burger is fully cooked and reaches an internal temperature of 165 degrees F. Now you're ready to dress it up however you like. On a bun, atop a salad or broken up to make chicken salad. Enjoy!

SPICED TURKEY BURGERS

Steps:

• In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties.
• Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle.

HEALTHY CHICKEN/TURKEY BURGERS

Steps:

• Combine all ingredients and shape into patties.
• Grill, broil or saute about 4 to 5 minutes per side.

CHICKEN KATSU CURRY BURGER

Steps:

• In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
• To make the mayo, combine all the ingredients and stir until smooth.
• Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
• Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
• Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.