There are no rules.
This is something I’m sure you didn’t hear the first cooking class you took–if you took one. It seems counter-intuitive, but I don’t believe in food rules. I believe you don’t have to use Chinese spices for Chinese food, or Mediterranean spices in Mediterranean food.
That being said, when I decided to make homemade Turkey Burgers for dinner, I opened the fridge and took out my favorite Indian salsa.
Turkey burgers are much healthier than regular burgers, and when you just want to bite into some juicy protein–they really hit the spot.
When I lived in New York City–and I was always too tired to cook–I would pick up dinner from the local eatery Chelsea Grill and I would order a delicious salad topped with a sumptuous turkey burger patty. And I can tell you after a long day of shlepping and hustling, there’s nothing like having someone else prepare a hot meal for you.
So for this dish, I advise you to invite someone else to enjoy it with you.
And if you are lucky, you might have access to a barbecue that would give you a nice smokey flavor for the burgers. If not a pan should work just fine.
For these turkey burgers you will only need a few ingredients, and the rest you can use your imagination. I’ll tell you what I used–but remember to make it your own.
The Sukhis product [client] used for this dish resembles a “salsa” but is called a “chutney” product. I love to surprise my taste buds by making dynamic and eclectic concoctions, so on this evening my turkey burger had a variety of non-traditional spices.
1 lb Lean ground turkey meat (free range)
2/3 cup bread crumbs (panko or otherwise)
small handful of cilantro
one shallot of garlic
1 tablespoon olive oil
2 or 3 tablespoons of mint chutney salsa
2 tablespoons fromage blanc cheese (optional)
Skin and chop onions and garlic
Chop into small slices and sautee in a tablespoon of olive oil over medium heat
Stir and simmer until browned
Mix in mint salsa into mix
Mix in fromage blanc cheese
mix ground turkey, egg, cilantro, add some salt, pepper and mixture from pan into a bowl.
Form round mounds and fry them until browned on both side.
Serve on a salad or on a whole wheat bun with ketchup and mustard and other fixings of your choice. Yum!