With the Fourth of July looming (looming in the US, that is), everyone here is already planning what to throw on the barbie/grill to celebrate their independence from us Brits.
The usual beefburger fare is traditional and generally delicious, especially this version with mustard and dill – but what about the people who don’t eat red meat?
Well look no further – this turkey burger with Thai spices is absolutely wonderful and is as juicy as heck.
So – get grilling. Even if you’re a 100% dyed-in-the-wool beef freak, you’re absolutely going to want one of these.
ASIAN-SPICED TURKEY BURGERS
1 lb (453g) of lean ground turkey, preferably organic
2 fat cloves of garlic, minced
1-2 tablespoons of Thai red curry paste (depending on how much heat you like)
2 tablespoons of grated fresh ginger
1 tablespoon of best quality mayonnaise
4 green onions/scallions (spring onions) white and pale green parts only, finely chopped
2 tablespoons of finely chopped fresh basil leaves
A pinch of sea salt
Burger buns, Ciabatta buns, pita bread or whatever you prefer
About half a cup (120ml) of mango chutney
A good handful of fresh cilantro (coriander) and a few fresh mint leaves – roughly chopped
For the burgers, combine the first 8 ingredients in a large bowl and carefully blend with a fork. With wet hands, form into 4 patties and chill them covered in the fridge, for 10-15 minutes.
Meanwhile, preheat the BBQ grill or if you’re cooking on the stove-top, a heavy, ridged grill pan.
When the grill/grill pan is hot, brush or spray with oil then add the burgers – cook undisturbed over a medium high heat for 6 minutes. Carefully turn them over and cook for another 6 minutes (You need them to be cooked right through).
While the burgers are cooking, warm or lightly toast the halved buns. Spread generously with mango chutney, add a good sprinkling of chopped cilantro/mint and sandwich the warm burger in between.
Looking for an easy luscious red, white & blue dessert? Summer berries with a balsamic caramel over ice cream, fits the bill perfectly.