Tender juicy curry burgers! We've opted for ground beef, but turkey and lamb are good, too! The yogurt helps keeps the burgers moist, and the the mango raisin chutney really adds to the unique flavors! There's no need for a bun if you're grain-free; these are great on their own, or "sandwiched" between lettuce leaves. Enjoy with a leafy green garden salad or a side of favorite slaw. Makes 4 burgers.
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Ingredients
- 1 pound ground beef or turkey, or lamb
- 2 Tbsp onion minced
- 1 Tbsp yogurt plain
- 1 Tbsp fresh parsley minced
- 1.5 tsp curry powder
- 1/2 tsp cumin ground
- 1/2 tsp smoked paprika
- 1/2 tsp salt or to taste
- black pepper freshly ground, to taste
- 4 hamburger buns
- Mango Raisin Chutney
- mayonnaise
- leafy lettuce or baby spinach
- tomatoes sliced
- onion, red sliced into rings
Ingredients
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Instructions
- In a large bowl, gently mix the ground meat with onion, yogurt, curry powder, cumin, smoked paprika, salt, and pepper until combined (avoid over-working).
- Form into 4 equal patties, about ¾ inch thick. Place on a plate, cover, and, time permitting, refrigerate for 15-30 minutes - this helps to firm the burgers so they hold their shape well on the grill.
- Heat an indoor or outdoor grill to medium-high. Be sure to oil the grates to prevent sticking. Place patties on the grill. Cook 4–5 minutes per side, or until the internal temperature reaches 160°F. Avoid pressing down on the patties to keep the juices in.
- During the last minute or two of grilling, place the buns cut-side down on the grill until lightly golden.
- When burgers are done, make hamburgers, adding mango raisin chutney, lettuce or spinach, onion, tomatoes, mayo, or any other desired toppings.
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