Grilled Moroccan-Spiced Turkey Burgers with Mango Chutney Slaw |
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Cookbook Title:
2,4,6,8  |
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| Ingredients: | |||||||||||||||||||||||||||||||||
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3 1⁄2 to 4 pounds ground turkey breast 2 tablespoons ground cumin, 2 palmfuls 1 teaspoon ground turmeric, 1⁄3 palmful 2 teaspoons sweet or smoked sweet paprika, 2⁄3 palmful 1 tablespoon ground coriander, a palmful 1 teaspoon cayenne pepper, 1⁄3 palmful 1 tablespoon curry powder, a palmful 1 small onion, grated 3 garlic cloves, chopped 1⁄4 cup fresh cilantro or flat-leaf parsley leaves, a handful, chopped Zest and juice of 1 lemon Salt and black pepper EVOO (extra-virgin olive oil), for drizzling 1⁄2 cup prepared mango chutney (find it on the international aisle) 3⁄4 cup plain yogurt (eyeball it; look for thick, creamy Greek-style yogurt) 1 16-ounce sack of shredded cabbage mix 8 pita breads, any flavor or variety |
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Preheat an outdoor grill or grill pan to medium high. Combine the turkey, cumin, turmeric, paprika, coriander, cayenne, curry powder, onions, garlic, cilantro or parsley, lemon zest, salt, and pepper in a bowl and mix well to distribute the spices. Form the mixture into 8 large patties about 1 inch thick. Drizzle the patties with EVOO and grill them for 6 minutes on each side, or until cooked through. While the burgers are grilling, chop up the mango chutney, breaking up any large chunks. (This may not be necessary depending on the brand you buy.) Transfer the chutney to a bowl and mix with the lemon juice and yogurt. Add the cabbage mix and a little salt and pepper and toss to combine.
When the turkey burgers are done, put the pitas on the grill and heat on each side just to warm them up. Open up the pocket in each pita, nestle a turkey burger inside each, and spoon in some of the mango chutney slaw. Reprinted from Rachael Ray 2,4,6,8 by Rachael Ray. Copyright © 2006. Published by Clarkson Potter/Publisher, a division of Random House, Inc.
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