banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Spicy Turkey Burgers with Minty Yogurt Sauce

    Share

    These spicy burgers can be made with ground turkey breast rather than ground turkey thigh for those who prefer a lower fat option. While Moroccan mint green tea is used for this recipe, any fresh organic mint green tea will suffice.

    Advertisement

    Sauce

    1 Tbsp (15 mL) Moroccan mint green tea leaves
    1 cup (250 mL) reduced-fat yogurt
    1/3 cup (80 mL) dried currants
    2 tsp (10 mL) lemon juice
    1 Tbsp (15 mL) chopped fresh mint

    Burgers

    2 tsp (10 mL) extra-virgin olive or camelina oil
    1 onion, peeled and minced
    1 Tbsp (15 mL) garam masala
    1 tsp (5 mL) ground cinnamon 
    2 small garlic cloves, peeled and minced
    1 lb (450 g) ground free-range turkey thigh
    1 cup (250 mL) whole wheat bread crumbs
    1 carrot, grated
    1/4 cup (60 mL) finely crushed pistachios
    Pepper, to taste
    1 small free-range egg, beaten

    For sauce, grind tea leaves in spice grinder or with mortar and pestle. Mix all sauce ingredients together in medium bowl and set aside to allow flavours to blend while you prepare burgers.

    For burgers, heat skillet over medium heat and add oil, swirling it around to coat bottom of pan. Add onion and sauté until soft and golden. Add spices and garlic, and cook for 1 to 2 minutes more or until soft.

    Place mixture in large bowl and cool. Add ground turkey, bread crumbs, carrot, and pistachios and mix well. Season with pepper and add egg, mixing with hands to bind mixture together. Form 4 uniform burger patties.

    Heat skillet and cook burgers on both sides until thoroughly cooked through. Serve burgers on toasted whole grain buns or stuffed in warmed pita halves and dollop generously with sauce. Alternatively, serve burgers and sauce with basmati rice or quinoa.

    Serves 4.

    Each serving contains: 438 calories; 30 g protein; 18 g total fat (4 g sat. fat, 0 g trans fat); 39 g carbohydrates (16 g sugars, 4 g fibre); 373 mg sodium

    source: "Cooking With Tea", alive #368, June 2013

    Advertisement

    Spicy Turkey Burgers with Minty Yogurt Sauce

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.