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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Use either mild or hot curry. Ingredients:
1 lb ground turkey |
1/2 cup sour cream |
1/4 cup chopped red onion |
2 tablespoons curry powder (mild or hot) |
2 teaspoons chopped fresh mint |
sea salt |
fresh ground black pepper |
olive oil |
2 cups finely chopped fresh pineapple |
1/2 cup finely chopped red onion |
1/2 cup peeled and finely chopped granny smith apple |
2 tablespoons sugar |
2 tablespoons cider vinegar |
sea salt |
naan bread |
Directions:
1. Make the chutney: mix together all the chutney ingredients in a glass bowl; cover and chill for 1 hour before serving.
2. Make the burgers: Using hands or a wooden spoon, mix together the ground turkey, 1/4 cup sour cream, onion, 1 tablespoon curry, and 1 teaspoon mint in a big bowl.
3. Season with salt and pepper; form mixture into 4 patties of equal size.
4. Lightly grease a large skillet with olive oil; pan-fry the burgers over medium heat, flipping once, until cooked through, about 4 minutes on each side.
5. While the burgers are cooking, warm the naan in a pre-heated 350° oven, about 5 minutes.
6. Whisk together the remaining 1/4 cup sour cream, 1 tablespoon curry, and 1 teaspoon mint.
7. Serve the burgers topped with the sour cream-curry spread and Pineapple chutney, wrapped in warm naan.
8. Serve with additional chutney on the side.
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