Brown sugar, cream, and pecans in sugar pie.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 large unpeeled garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground coriander
- ¾ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 ¼ pounds ground turkey
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons minced fresh ginger
- 1 jalapeno pepper, seeded and minced
- ½ large cucumber, sliced thin
- 1 tablespoon fresh lime juice
- ¼ cup Major Grey Chutney
- 4 small (4 inch) pita breads
Instructions
- Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
- 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.
- 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
| Calories | 357 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 633 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
There were so many big flavor packed into these burgers that I was so surprise to find that there were completely overwhelmed by the chutney.
The clove and cinnamon was a little bit much for me (admittedly we only made the burgers and used them as such on buns), but this is a great recipe that will become a common choice for us with some minor tweaks.
I always go heavy on the spices in this recipe to enhance the flavors – so good, I’ve been making this recipe for years.
Made on my George Foreman grill. Great dinner! Used hot chutney & it gave em a good kick.
This recipe was delicious! I accidentally combined the lime juice and cucumbers with the chutney. That worked just fine actually. I could probably reduce the amount of chutney. Also I made 7 smaller patties rather than four large ones.
Indian friends loved this …so did my American friends.. a keeper for sure..
I made these last night for my family and they’re fantastic! The add of frozen shopped spinach adds a little moisture to the generally dry ground turkey. The flavor and small was terrific. Major Grey’s Mango Chutney and Fage 0% Greek yogurt smeared on the burger, yummy! The whole family loved them. I used just one (1) pound of turkey and all of the ingredients above, flavors were not subtle.
Loved this! Didn’t have the coriander, so used a little extra cumin. Made cucumbers earlier in the day- turned out fantastic. Tried to find chutney and ended up with Delhi Chaat (date and tamarind)… I figured it would be as sweet as a mango chutney, and was not disappointed. Will make often!
this was SUCH a flavorful burger! .. i only used half of the spinach (the remains in the freezer) .. i didn’t make the chutney but i topped these with Israeli Salad Recipe (from this site) and served on hoagie rolls.. we absolutely loved it.. ty for the recipe
Best turkey burger I’ve ever had! I pressed some fresh garlic instead of toasting the whole cloves to save some time. I also used Garam Masala paste instead of the dry ingredients because I had some around. Everything else I followed as written. Savory, spicy, sweet…delicious!
These were good but not great.
I followed the recipe exactly and this was mediocre at best. Not nearly enough of the spices came through. Won’t be making this again.
This was decent, but just not what we were expecting or looking for. We didn’t hate them, but probably won’t make them again.
I love this recipe! I have made so many variations of it as well as sticking to the original. My favorite so far has been with ground lamb and cardomam replacing the coriander. It tastes best on folded flat brad (Kangaroo is my preference). It’s a lot like pita, but not so dry and definitely tastes closer to naan. My husband hated the mango chutney, so I made my own “tzaziki” type sauce with greek yogurt, lime and cilantro that he loved with it. I liked both sauces on it. Definitely a winner!
This was WONDERFUL!!! I made it with fresh spinach and ground ginger (1 tsp) and even my picky BF cleaned the plate. I also cooked in the oven at 350 for 20mins and the burgers were perfect. The Major Grey Chutany and the cucumber salad really set this off. This gets a permanent place in the cooking rotation!!!
These turned out great. Instead of buying all of the spices separately (because I didn’t have several of them on hand), I just bought Garam Masala and used 1.5 teaspoons in the burgers and the flavor was great. I also used only 1 Tbls of ginger because I used a micro-plane and you get a LOT of ginger in one Tbsp when you do that.
Whenever I make these, I always get raves and requests for the recipe. I use those thin style buns instead of pita.
These were entirely too tasty; I’m at risk of making a habit out of them. Hubby and I enjoyed these burgers thoroughly. I will try to make this recipe true to the letter next time, just for kicks. Had to make a couple of modifications due to lack of ingredients: subbed 2 Thai chilis for the jalapeno and subbed homemade habanero jelly for the chutney, adding mint and cilantro to it to approximate the flavor of mint chutney. Oh, and I had a brain toot, thinking the recipe called for a couple of tsp plain yogurt — must have confused it with another. Therefore, the mixture couldn’t support the entire 10 oz of spinach; it was just too wet. Know what, though? I think the addition of yogurt and the reduced amount of spinach worked out really well… a fortuitous mistake. LOL Thank you sooooooo much for sharing this recipe! It has earned a place in my KEEPERS folder.
Great flavour! Make sure to slice your cucumbers really thin and the more time they sit in the fridge, the better!
These were amazing. I used ground chicken instead, and a little more spinach than called for. Instead of the spices that it called for, I used some Garam Masala instead. I didn’t have chutney, but thought that the cucumber topping with a little mayo added was perfect. My hubby was super skeptical when he put these on the grill, but ended up loving them too. (Oh, and we just used hamburger buns since I didn’t have any pitas)
This was amazing! I did change a couple things out of necessity but I think it would have been brilliant the right way too. I didn’t have jalapeno or coriander. I added extra cumin instead. I also didn’t have the chutney. I made a mango salsa with cucumbers, onions, cilantro, and lime juice. I stuffed the burgers with the salsa rather than just topping it. So delicious! I will be making this again. Thanks!