Curry Turkey Burgers

1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split

Toppings:
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)

Combine first 8 ingredients and form into 5 patties.

Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.

Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.


Thai Slaw Salad:
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded

Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil

Garnish:
Toasted sesame seeds

Combine vegetables in a bowl.

Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute.

Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

Yield: 5 to 6 servings