Thai Turkey Burgers Rachael Ray Recipes

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.

THAI TURKEY BURGERS (RACHAEL RAY)

Steps:

• Heat nonstick skillet or griddle pan over medium-high heat.
• Combine turkey, ginger, soy sauce, curry powder, salt, and scallions.
• Form 4 patties and cook on skillet, 4 minutes on each side.

RACHAEL RAY'S HARVEST TURKEY BURGERS

Steps:

• Combine first 7 ingredients in a bowl and form into 4 large patties.
• Brush with olive oil and cook 7 minutes each side over medium high heat in nonstick pan.
• Serve on split buns with lettuce, tomato and ranch dressing.

THAI CURRY TURKEY BURGERS

Steps:

• Prepare a medium gas or charcoal grill fire.
• In a medium bowl, gently mix the turkey, curry paste, and 1/4 teaspoons each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties.
• Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total.
• While the burgers cook, finely grate 1 teaspoons zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 teaspoons salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.
• Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.
• Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.

CURRY TURKEY BURGERS BY RACHAEL RAY

Steps:

• Combine first 9 ingredients and form into 5 patties.
• Drizzle oil on patties and grill 6 minutes on each side.
• (or you can pan fry) We used George Forman Grill.
• Place desired toppings, dressings and patty on toasted buns.

THAI BURGERS

Steps:

• In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
• Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
• Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
• In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
• While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
• To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
• The prep time allows for the 30 to 45 minute refrigeration time.