Prep/cook time: 24 minutes
Serves 4 / Hints of curry and ginger add a fragrant, slightly sweet twist to these supermoist turkey burgers. Ingredient tip: Look for red curry paste in the Asian foods section of your natural market. Serving tip: Serve open-faced on a square of naan, tucked in a whole-wheat pita, or between two thin slices of boule bread (a regular bun works, too).
2 cloves garlic, minced or pressed
2 tablespoons red curry paste
2 tablespoons grated fresh ginger
4 medium scallions, minced, white parts only
1 pound ground turkey breast
1/4 teaspoon sea salt
2 tablespoons finely chopped fresh basil (or Thai basil)
Bun or bread (optional)
1/2 cup mango chutney
1/2 bunch fresh cilantro leaves, chopped
1. Coat grill racks with oil and preheat to medium-high.
2. In a medium bowl, combine garlic, curry paste, ginger, scallions, turkey, salt, and basil. Mix to combine well, but don’t compact. Gently form into four 4-inch patties; brush both sides with olive oil. Grill for 12 minutes, turning halfway through, until cooked through. Spread each bun or bread slices (if using) with mango chutney and cilantro; top with burgers and serve immediately.
PER SERVING: 226 cal, 3% fat cal, 1g fat, 0g sat fat, 75mg chol, 29g protein, 24g carb, 1g fiber, 763mg sodium
