Curried Turkey Burger Sliders
Source: Clean Eating, July 2011
1 egg white
1/3 cup grated apple
1/4 cup minced onion
3 T ground flaxseed
1 T curry powder
2 t ginger
sea salt and pepper to taste
1 t ground coriander
1 lb lean ground turkey or chicken
2 t lemon juice
1/2 cup greek yogurt
1/2 cup peeled and grated cucumber, drained
EVOO cooking spray
2-3 pieces naan bread, cut into 24 squares
In a large bowl, combine egg white, apple, onion, flaxseed, curry, ginger, salt, pepper, 1 teaspoon of lemon juice and 1/2 t coriander. Shape into 12 mini burger patties.
In small bowl, combine 1 t lemon juice, yogurt, cucumber, salt, pepper, and remaining coriander.
Heat non-stick grill, pan, or skill, on medium-high and cook patties, turning once (about 5 minutes). Top patties with cucumber yogurt and sandwich between 2 squares of naan bread.
* I served mine on toasted gluten-free bread, Dan’s on an onion bun. I dressed with lettuce, tomato, and mango on mine, which is what was suggested. The way I made them, for 4 large patties, they were 5 P+ each. That does not include sauce or bread. ( I didn’t make the sauce, since I can’t eat it). I took a photo, they were gorgeous, but then I deleted it on accident 😦 Sadness.
It’ll go as a keeper for me, as I predicted, it was too different for Dan. Needless to say, I had leftovers since Mr. Picky wasn’t wild about them.
Friday’s lunch was one of the chopped curried turkey burgers over field greens with sunflower seeds, mango, papaya, and pineapple, green onions, with EVOO. VERY tasty and summery.