Turkey Tikka Burgers With Indian Corn Recipes

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TIKKA MASALA TURKEY BURGERS



Tikka Masala Turkey Burgers image

Grab some tikka masala sauce at your local Indian market to deepen the flavors of this juicy broiled turkey burger. For added satisfaction, serve alongside buttery potatoes and peas laced with cumin.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound Yukon Gold potatoes, diced
Kosher salt
1/2 cup frozen peas
1/2 small red onion, very thinly sliced
3 tablespoons white wine vinegar
1 pound ground turkey
1/2 cup tikka masala sauce
1/3 cup plus 2 tablespoons chopped fresh cilantro
3/4 teaspoon ground cumin
3 tablespoons unsalted butter
4 sesame hamburger buns, toasted
1/3 cup mayonnaise

Steps:

  • Preheat the broiler. Line a baking sheet with foil. Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes, adding the peas in the last 1 minute of cooking. Drain the potatoes and peas; reserve the saucepan.
  • Meanwhile, toss the red onion, vinegar, 2 tablespoons water and a big pinch of salt in a bowl; set aside. Mix the turkey with 1/4 cup tikka masala sauce, 1/2 teaspoon salt, 2 tablespoons cilantro and 1/4 teaspoon cumin. Shape into four 1/4-inch-thick patties. Put on the prepared baking sheet; spread with the remaining 1/4 cup tikka masala sauce. Broil until cooked through, 6 to 8 minutes.
  • Melt the butter in the reserved saucepan over medium-high heat. Stir in the remaining 1/2 teaspoon cumin, then add the potatoes and peas. Cook, stirring, until hot, 2 to 3 minutes. Stir in the remaining 1/3 cup cilantro; season with salt.
  • Drain the red onion. Serve the burgers on the buns with the mayonnaise and red onion. Serve with the potatoes and peas.

Nutrition Facts : Calories 640, Fat 34 grams, SaturatedFat 11 grams, Cholesterol 106 milligrams, Sodium 960 milligrams, Carbohydrate 54 grams, Fiber 5 grams, Protein 26 grams, Sugar 6 grams

TIKKA TURKEY BURGERS



Tikka Turkey Burgers image

These Indian-inspired burgers are made with lean ground turkey and flavoured with tikka paste and yogurt. If you have the time, make these burgers a few hours in advance, which will allow the flavours to marinate the meat. Serve the burgers in halved baby naan breads with some baby spinach leaves and a spoonful of tzatziki. These burgers can be frozen. Open-freeze the patties on a tray lined with greaseproof paper until firm, then pack into labelled containers or freezer bags and freeze for up to 1 month. Defrost thoroughly in the fridge before cooking.

Provided by English_Rose

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 onion, finely chopped
4 tablespoons tikka masala curry paste
2 tablespoons plain yogurt
1 tablespoon mango chutney
1 lb ground turkey
3 tablespoons fresh cilantro, chopped
oil, for brushing

Steps:

  • In a large bowl, mix together the onion, tikka paste, yogurt and mango chutney. Stir in the ground turkey, cilantro and seasoning and mix until all ingredients are well combined.
  • Divide the mixture into 4 and, with wet hands to prevent sticking, shape into burgers.
  • Brush the burgers with a little oil and chill for 20 minutes.
  • Preheat the grill or broiler and cook the burgers for 6-8 minutes on each side until they are thoroughly cooked, the juices run clear and there is no pink meat.

Nutrition Facts : Calories 192.5, Fat 10, SaturatedFat 2.8, Cholesterol 90.6, Sodium 179.8, Carbohydrate 4, Fiber 0.4, Sugar 1.5, Protein 20.5

TURKEY TIKKA MASALA



Turkey Tikka Masala image

Provided by Alton Brown

Categories     main-dish

Time 4h25m

Yield 6 servings

Number Of Ingredients 21

3 teaspoons coriander seed
3 teaspoons black peppercorns
1 1/2 teaspoons cumin seed
3/4 teaspoon brown mustard seed
4 cloves
One 4-inch cinnamon stick
7 green cardamom pods
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon red pepper flakes
1 cup plain whole-milk yogurt (not Greek-style)
1 tablespoon kosher salt, divided
2 turkey thighs, boned and skinned
1/4 cup canola oil, plus more for brushing the grill pan
1 large onion, diced
2 tablespoons freshly grated ginger
4 garlic cloves, grated
2 fresh red chiles, thinly sliced
One 28-ounce can whole peeled tomatoes, drained and diced
One 13.5-ounce can coconut milk
2 tablespoons fresh lime juice
Fresh mint and cilantro, for garnishing

Steps:

  • Toast the coriander, black peppercorns, cumin, brown mustard, cloves and cinnamon stick in a dry cast-iron skillet until fragrant, about 3 minutes (see Cook's Note). Grind the toasted spices along with the cardamom pods, nutmeg and red pepper flakes in a spice grinder until fine, about 1 minute.
  • Transfer roughly two-thirds of the spice mixture (about 2 tablespoons plus 2 1/2 teaspoons), the yogurt, 1 teaspoon of the salt and the turkey thighs to a 1-gallon zip-top bag. Seal the bag, squish to fully coat the thighs and refrigerate for 1 to 3 hours.
  • Place a 12-inch saute pan over medium-high heat for 2 minutes. Add the canola oil and when shimmering, add the onion and the remaining 2 teaspoons of salt. Cook, stirring occasionally, until the onion begins to brown around the edges, about 8 minutes.
  • Reduce the heat to low and stir in the ginger, garlic and chiles. Continue to cook, stirring occasionally, until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and the tomatoes and cook until reduced and darkened in color, 15 to 20 minutes, stirring every 5 minutes. Stir in the coconut milk and lime juice. Kill the heat and cover to keep warm.
  • Park a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, keeping as much yogurt on the meat as possible, and grill until the yogurt is well-charred, approximately 5 minutes per side. Remove the thighs from the heat and rest for 5 minutes before cutting into bite-sized pieces.
  • Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until cooked through, about 20 minutes, taking care to not let the sauce boil as the yogurt may curdle.
  • To serve, spoon over basmati or jasmine rice and garnish with fresh mint and cilantro.

TURKEY TIKKA MASALA



Turkey Tikka Masala image

This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.

Provided by Samin Nosrat

Categories     curries, main course

Time 2h

Yield 6 servings

Number Of Ingredients 27

2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving

Steps:

  • Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
  • Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
  • Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
  • Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
  • In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
  • Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
  • To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

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