Making incredibly moist, soft, and chewy macaroons is simple enough for beginners. Using sweetened condensed milk simplifies the process and results in a very pleasant texture. These are the ideal cookies to bring to any potluck because they are simple to prepare and convenient to transport. To recreate the chocolate-covered coconut-filled candy bar from your youth, simply place an almond into each macaroon.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds ground turkey
- 1 ½ tablespoons plain bread crumbs
- 1 ½ tablespoons ground almonds
- 1 teaspoon chili paste
- 2 cloves garlic, crushed and minced
- 1 ½ teaspoons finely grated fresh ginger
- 1 ½ teaspoons salt
- 1 ½ teaspoons garam masala
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine ground turkey, breadcrumbs, almonds, chili paste, garlic, ginger, salt, garam masala, lemon juice, yogurt, and cilantro; mix thoroughly with a spatula or clean hands.
- Shape ground turkey mixture into a ball and divide in 4 even pieces; refrigerate for 1 hour. Form each piece into a patty with damp hands.
- Preheat the grill to medium heat and refrigerate turkey burger patties until the grill is hot. Grill turkey burgers until patty appears to be cooked about half way up the side and then flip, grilling each side for about 4 to 5 minutes. Burger is done when surface is cracked and juices start to rise to the top.
- Serve on bun with mayo, red onions, tomatoes tossed in lemon juice, and cilantro.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 4 g |
| Sodium | 1026 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent & will make again!
I was amazed I had all ingredients and didn’t have to make substitutions. these were really tasty. I think they’re missing a tang that I would adjust by using goat cheese as suggested by others. But the balance of flavors is great, and I’ll make these again.
I liked it mostly but the garam masala+ginger threw both my wife and I off a little. Not the “mmmmmm” I was hoping for.
Excellent flavor. I fried them because they were too wet to BBQ even after a couple extra tbsp of cracker crumbs. Fabulous with a slice of home grown tomato.
Made it. Grilled it. Serve on a brioche bun with tzatziki sauce. Will make it again and again.
This was a really different burger. You kind of have to get your head around the flavor after your first bite. It is definitely unique and quite tasty. I can only compare it to the type of unique burgers you would find at a high-end burger place. We ended up loving these burgers. Loved the garam masala and chili paste. I made it just as written without variation and it was a new item to add to my go-to burger recipe list. Thank you again Chef John!
My kids liked it but said it will little spicy for them. I did not have Chile paste so I looked up substitutes and crushed red peppers mixed with ketchup came up. I use ketchup in my meatloaf all the time so I knew it would be great. My husband did not care for it at all. I think it was definitely a different taste that has to be acquired. If I make it again, I will reduced the garam masala as another reader suggested and eliminate the Chile paste. I will also sauté the garlic with some onions for a softer texture and taste.
It was very good and we love Chef John”s recipes
One of the best burgers
I’d try this recipe again. I didn’t measure the grated ginger, but used a piece that was about an inch long in 16 oz of ground chicken meat. I also used Massaman curry instead of garram massala. The flavor was a bit strong and overwhelming. I was also missing the onion which was necessary for balancing the curry and ginger flavors.
These burgers turned out great on the grill. The only change I made was to swap cilantro for parsley (husband doesn’t like it). We loved the spicy flavor. Served them with grilled onion, tomato and mayo on onion rolls.
I always follow a recipe exactly as written when I make it for the first time. That being said, this dish was absolutely delicious and everyone enjoyed the dish. The family was asking for more, but I did not make enough. This dish will definitely be in the family meals rotation in the future.
I loved this! But I love garam masala. If you don’t, then you’d best substitute another spice. 🙂 I had to substitute in dried coriander and powdered ginger…next time, I’ll be ready and have fresh. And I don’t know how this affected the outcome, but I had to use thai chili sauce instead of chili paste…closest sub i had. Nice change from bland turkey burgers! Thanks!
Excellent and healthy burger.
Turned out delicious!
Will definitely make again. Delicious!
Burgers fell apart.
Wow, but these were tasty! The only change I made was to I scale the recipe for just 1 lb. of ground turkey. Mixed it up yesterday, and froze the four (BIG!) patties separated with wax paper. Threw them on a pre-heated grill tonight, and cooked over medium setting, about 5-6 minutes per side. Topped with a mild (Colby Jack) cheese… Mmmmm! Just a tip: like all turkey burgers, these are fairly low-fat, and don’t shrink much if any while cooking, so regular burger rolls won’t cut it. I used ciabatta rolls, and they were a perfect fit.
These came out fabulous! We cut back on salt and Garam Masala as others have suggested. I also didn’t have almonds on hand, it doesn’t seem like it makes much difference. We are making them again tonight!
Def a good recipe, I would 100% make this again. I decided to ignore other’s comments and just make it as Chef John provided. In hindsight I wish I listened to the people saying to cut back on the garam masala. It really really is too much, i’m not lying to you. You’ll thank me when you cut back to just 1/2 tsp. As Chef John has it, you can’t taste any of the other ingredients, just the garam masala. Even with this one flaw, the burger was still delicious. I just think it could be better next time with less garam masala. Lastly, I did end up cutting the salt back a bit. I think that was a good choice as well.
Full of flavor and moist!!