Rating: 4.5 stars
73 Ratings
  • 5 star values: 52
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

A blend of spices - cumin, coriander, cloves, and cinnamon - give Indian flavor to this spicy turkey and spinach burger.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

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  • Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.

  • Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.

  • Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.

  • For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.

  • Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.

For gas grill

About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 5 minutes per side for medium-well.

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

357 calories; protein 30.9g; carbohydrates 30g; fat 12.8g; cholesterol 112mg; sodium 632.9mg. Full Nutrition
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