Eat Well

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Curry Turkey Burger

Fire up the grill for a tasty twist on burgers with this turkey version that combines a delicious curry sauce and veggies.



Curry Turkey Burger

  • 1/4 cup panko bread crumbs
  • 1 each egg, beaten
  • 1/4 cup carrots, grated
  • 1/4 cup raisins, seedless
  • 3 tbsp. cilantro, chopped
  • 2 1/2 tsp. curry powder
  • 1 1/4 tsp. ginger root, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb. ground turkey
  • 2 1/2 each 12" spinach tortilla
  • 5 leaves green leaf lettuce
  • 10 slices tomato

Curry Sauce

  • 2 tbsp. fat-free mayonnaise
  • 1/8 tsp. curry powder
  • 1/8 tsp. ground mustard powder
  • 1/8 tsp. water
  • 1/8 tsp. apple cider vinegar
  • 1/8 tsp. black pepper

Cucumber Salad

  • 1 1/3 cups red tomatoes, chopped
  • 2 cups cucumbers, chopped
  • 1 1/4 tsp. olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 tsp. lemon pepper


Curry Turkey Burger

  1. Combine breadcrumbs, egg, carrot, raisins, cilantro, curry powder, ginger, salt and pepper.
  2. Add the ground turkey; gently mix all ingredients together, but be careful not to overwork the meat.
  3. With dampened clean hands, form turkey mixture into 5 patties of even thickness.
  4. Arrange patties on a lined baking sheet, cover loosely with plastic wrap, and refrigerate for 1 hour.
  5. Cook burgers turning once with a spatula, 6 minutes per side, or until an internal temperature of 165 degrees F is reached.
  6. Combine the FF mayo, curry powder, ground mustard, water, vinegar and black pepper; mix until smooth.
  7. Cut the spinach tortilla in half; lightly smear 1 tsp. of curry sauce per burger.
  8. Place the burger, tomato, then lettuce on the middle of the wrap; fold over sides to make a cone.

Cucumber Salad

  1. Roughly chop tomato and cucumber into large pieces.
  2. Whisk together oil, vinegar and lemon pepper.
  3. Pour the dressing on the tomatoes and cucumber and marinate for 20 minutes.

Plate Assembly

Serve one curry turkey burger with 1/2 cup of cucumber salad per serving.