Turkey Burgers with Fresh Curry Catsup
- In a large bowl combine egg, bread crumbs, cilantro, ginger, garlic, salt, curry powder, and pepper. Add turkey and mix well. Form turkey mixture into four 3/4-inch-thick patties. (If mixture is sticky, moisten hands with water.) Grill patties on the lightly greased rack of an uncovered grill directly over medium heat for 14 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once.
- To serve, spoon the Curry Catsup over the burgers. (Or, lightly grill pita rounds on both sides until toasted, allowing 1 to 2 minutes per side. Cut rounds in half; place burger in each pita half and top with Curry Catsup.) Makes 4 servings.
From the Test Kitchen
Serve these out-of-the-ordinary burgers with sweet-potato chipsfound in the snack aisle of most supermarkets.
- Chop plum tomatoes. In medium saucepan combine tomatoes, catsup, finely chopped onion, snipped fresh cilantro, and curry powder Bring to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Nutrition Facts (Turkey Burgers with Fresh Curry Catsup)
- Per serving:
- 407 kcal ,
- 11 g fat
- (3 g sat. fat ,
- 95 mg chol. ,
- 1113 mg sodium ,
- 52 g carb. ,
- 2 g fiber ,
- 24 g pro.