Hosted by Pantry Revisited
We’ve enjoyed this Ellie Krieger recipe for a few years now. This time I wanted to give it a healthy punch of flavorful Indian spices! This was one of the best burgers I’ve made in a while. When the patties hit the grill I immediately smelt the warm curry powder aroma! These were super tender this time too, not sure why…but there wasn’t a single thing for either of us complain about.
I topped them with heirloom tomato slices and basil from my garden! :-)
- 1 1/4 pounds lean ground turkey breast
- 1/2 cup chopped roasted red peppers
- 1/2 cup shredded part-skim mozzarella cheese
I’ve had Kevin’s burgers bookmarked for sometime how and love the combination of flavors in them. Here are my spice additions courtesy of Closet Cooking.
- 1 tablespoon grill seasoning
- 1 tablespoon curry powder
- 1 teaspoon garlic, grated
- 1 teaspoon ginger, grated
- 1 teaspoon chili sauce
- mango chutney, topping
Add additional seasonings to the ground turkey.
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Recipe adapted from Ellie Krieger
Brinkley Farms Summer CSA – Week 5
3 pints yummy peppers
1 lb zucchini
1 pint yellow cherry tomatoes
I chose really simple and nice snacking items again since we’re traveling to Augusta, GA for our friends wedding this weekend. Congrats Steve & Patricia!