RECIPES: Recipe Details

Rate This Burger 
No votes yet

Indian-spiced turkey burgers with raita topping

I love Indian food with a glass of Sutter Home White ZInfandel. I created a summer recipe with my favorite flavors. I don't eat red meat, so my burger has turkey, chickpeas and veggies.

Ingredients 

raita:
16 oz plain yogurt
½ tsp salt
¼ tsp black pepper
3 cloves garlic, minced
1 Tbsp fresh lemon juice
1 cucumber, peeled, seeded and grated

patties:
½ large red bell pepper, cut into pieces
½ medium Vidalia onion, cut into wedges
4 cloves garlic
1 (8 oz) can garbanzo beans, drained and rinsed
1 tsp salt
1 tsp black pepper
1 Tbsp garam masala
2 tsp chili powder
2 Tbsp Sutter Home White Zinfandel
1¼ pounds ground turkey
¼ cup bread crumbs
vegetable oil for grill rack
6 whole-wheat hamburger buns, sliced
1 large ripe tomato, sliced

Instructions 

Raita: Mix yogurt, salt, pepper, garlic, lemon juice and cucumber in medium-sized bowl. Place in refrigerator.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place red pepper, onion and garlic in food processor; process until smooth. Mash garbanzo beans with the back of a fork. Place in medium bowl with pepper mixture. Add salt, pepper, garam masala, chili powder, and white zinfandel and mix. Add turkey and bread crumbs. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, about 4-5 minutes per side; turning once, just until the juices run clear when the patties are pierced in the center. During the last few minutes of cooking, place buns cut side down on the outer edges of the rack to toast lightly.
To assemble burgers, place a generous portion of raita on the cut sides each bun half. Place patties on each bottom half. Place 2 slices tomato on top. Top off with 2nd bun half. Makes 6 burgers