This healthier take on an American favorite has a slight Indian flair with a coriander-spiced patty and thick yogurt sauce.
By Prerna Singh
- ½ lbs turkey (ground)
- ½ cup onion (chopped)
- 1 teaspoon coriander seeds (coarsely crushed)
- ½ cup sun dried tomato (chopped)
- Salt to taste
- ½ cup hung yogurt (you can also use greek yogurt)
- 1½ tablespoon mayonnaise (optional)
- 8-10 mint leaves
- 1 teaspoon roasted cumin powder
- ½ teaspoon cloves powder
- 4 medium burger rolls
- Greens- Any choice of lettuce, baby spinach, arugula or clover sprouts
- Sliced heirloom tomatoes
- Sliced red onion
- 1½ tablespoon Olive oil for brushing
- Bring ingredients of burger patty together in a bowl. Mix well using spatula or hand. Divide into 4 equal parts.
- Take one part in hand. Using both hands roll into a ball. Press between palms to make a flat ½ - ¾ inch thick patties. Pop in the refrigerator for 15-20 minutes.
- Heat a grill or grill pan to medium high.
- Lightly grease the grill pan. Cook patties both sides until done, about 3 minutes.
- Pound mint leaves in mortar and pestle.
- Whisk ingredients together in a bowl. Set aside for later.
- Brush the cut sides of rolls with oil. Place on hot grill. Lightly toast for 30 seconds.
- Spread bottom roll half with yogurt sauce followed by burger patty then some some more sauce if wanted. Place tomato, onion and greens topped by the top roll half.
- Serve with a side of chips, spicy sweet potato fries or coleslaw.
- Oh, and do not forget that bottle of chilled beer to enjoy a summer meal!
Prerna is a food writer and photographer who contributes to sites like Menuism and WFAEeats (NPR Charlotte). With a goal of making Indian cuisine approachable, she created Indian Simmer, a blog nominated for 2011 Best Food Blogs by Saveur Magazine.