Turkey Tikka Burgers With Indian Corn Recipes

TIKKA MASALA TURKEY BURGERS

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.

TURKEY TIKKA MASALA

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.

TIKKA TURKEY BURGERS

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.