Ingredients:

1 1/3 pounds ground turkey breast,the average weight of 1 package.
2 scallions,thinly sliced.
A handful cilantro,chopped very fine,about 2 tablespoons,optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic,minced
1/2 red bell pepper,finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak’s Mild Curry Paste)
Drizzle extra-virgin olive oil 5 crusty rolls,split

Toppings: leaf lettuce, Sliced vine-ripe tomatoes,Mango chutney (preferred brands:Major Grey’s or Patak’s Mango Chutney)

Directions:

Combine first 8 ingredients and form into 5 patties using Burger Mate. 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.

Thai Slaw Salad: 1 (16 ounces) prepared shredded cabbage, (coleslaw mix) from produce department, 1/4 European seedless cucumber, sliced into thin sticks. 1 small red bell pepper, seeded and thinly sliced. 3 scallions, thinly sliced on bias. 20 leaves fresh basil, shredded.

Dressing: 1/2 teaspoon crushed red pepper flakes, 1 clove garlic, minced. 1/4 cup white distilled or rice wine vinegar, 2 teaspoons sugar or 2 tablespoons honey, 1 tablespoon soy sauce, 2 tablespoons vegetable or canola oil, 1 teaspoon toasted sesame oil.

Garnish: Toasted sesame seeds. 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.

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