Indian-Spiced Turkey Burgers


This recipe is one of my most successful experiences of fearlessness in the kitchen. I had no plan. I had no idea what I was doing. And the results ROCKED!!!!

Indian-Spiced Turkey Burgers over Portabella "Buns" with Kale and Oven-Baked Sweet Potato Chips (did I mention the homemade ginger/apple/raisin chutney?)

Ferociously good.

for the chips:

6 cups kale, removed from stem and finely chopped 1 REALLY large sweet potato, sliced very thin (1/8 in. thick) 3 Tbsp coconut oil or butter 3-4 Portabella caps (one per person)

for the burgers:

2 lbs freshly ground turkey 1 tsp coriander 1 tsp cardamom 1 tsp curry 1 tsp cumin 1 pinch nutmeg 1/4 tsp chili powder

for the chutney:

1 medium apple, sliced 1/4 ginger root, sliced thin 1 cup water 2 tsp cane sugar 1 Tbsp raisins



1) Preheat over to 425.

2) In a small saucepan, combine all the chutney ingredients except raisins. Simmer over low low/med heat until ingredients are reduced to a thick sauce and ginger is softened. Stir often. Add more water as needed as it boils off. Add raisins when finished and stir in.

3) In a large mixing bowl, combine spices. Add turkey meat and knead the spices and meat together, incorporating the spices throughout. Form into small patties, about 1/2 inch thick and 3 inches wide. Set aside.

4) Cover  a cookie sheet with a sheet of parchment paper. In a large mixing bowl, add 2 Tbsp (melted) coconut oil or butter and toss with sliced sweet potatoes. Line cookie sheet with potato slices. Bake in oven until browned and crispy (check and turn after 10 mins).

5) In a saute pan over medium heat, add turkey burgers and cook until browned. Turn and repeat. Remove and place on a plate. Add more oil to pan and cook mushroom caps until they are soft and dark.

6) Melt 1 Tbsp coconut oil or butter in saute pan over medium heat. Add kale and cook to taste.


The timing to coordinate this meal may take some practice. I got lucky. Use your judgment with cooking times.