Indian spiced turkey burgers are juicy, low-carb, and full of vibrant herbs and spices. Forget all those dry, flavorless turkey burgers you’ve had. And no chill-time required!
In a large bowl, thoroughly mix all the ingredients using 2 tablespoons of ghee or oil. If you would like to double-check the seasonings, fry a small amount of the meat to taste. The burgers can be shaped up to 6 hours ahead and kept in the refrigerator.
To help you shape the burgers, wet your hands with water or coat them with oil. Divide the mixture into four portions and shape them into 3/4-inch thick burgers. With your thumb make a slight depression in the center of each patty. Be careful not to overwork the mixture.
GRILLING INSTRUCTIONS
For a gas grill preheat to medium-high. Or light charcoal until it is lightly covered in ash—about 10 minutes. Set the grill up for direct heat by spreading the coals evenly over the whole grill.
Brush the grate clean and using the remaining tablespoon of oil, generously coat with oil. And brush oil on each side of the patties.
Place the burgers on the grill. Don’t be tempted to press them down or you will lose some of the juices. Cook on the first side for 5 minutes allowing the meat to firm up by not moving it until it is time to flip.
STOVETOP INSTRUCTIONS
In a large frying pan over medium-high heat add the remaining tablespoon of oil. When the oil is hot enough for a good sizzle it is time to cook the burgers.
Turn the heat down to medium so the tender meat doesn't burn on the outside before it cooks on the inside. Cook the patties for 5 minutes resisting the urge to move them until it is time to flip onto the other side.
FINISHING THE BURGERS
Turn the burgers over and cook for another 4 minutes or until an instant-read thermometer and look for 160°F (70°C). As the burgers rest they will increase in temperature by about 5 degrees. Be careful not to overcook turkey burgers or they will dry out. If adding cheese, do so when there are 2 minutes left of grilling time.
While the meat is cooking, optionally toast the buns using ghee or butter, if you are using. Also, see Notes below on a low-carb option.
Let the patties rest for 5 minutes. Serve hot with your favorite accompaniements. See some garnishing ideas below.
Cabbage Slaw - Optional
Mix all the ingredients together and set aside. If you are not using buns, double to this slaw recipe and use as a bed for the burger.
Mix all the ingredients together and taste for salt and pepper.
Garnish as You Wish
Here are my favorites: caramelized onions, green chutney, Sam's burger sauce, tomato, lettuce, masala potato chips, pickles, and cabbage slaw.
Notes
The calorie count: Includes the burger, a bun, and 1 1/2 tablespoons of the mayo-based sauce.
Green chili: If you want more heat, add more green chili. Manage the heat by removing the seeds and ribs.
Toasting the buns is optional but it makes a big difference by creating buttery, crispy edges.
This healthy turkey burger mixture makes a perfect appetizer. Shape small patties and serve with your favorite chutney. You could also tuck them into little slider buns for additional cuteness. Or shape into meatballs and do anything you would typically do with meatballs!
If gluten-free, serve the turkey burger on a bed of the simple cabbage salad recipe I’ve included above, or any other salad situation you love.