Curry Turkey Burgers Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
536
FAT
69%
CHOL
46%
SOD
40%

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Ingredients for 5 servings

1 inch piece fresh ginger, grated or minced

1 tablespoon soy sauce

2 cloves garlic, minced

2 teaspoons sugar or 2 tablespoons honey

Bib or leaf lettuce

1 clove garlic, minced

1/2 teaspoon crushed red pepper flakes

Sliced vine-ripe tomatoes

Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)

Drizzle extra-virgin olive oil

20 leaves fresh basil, shredded

2 tablespoons vegetable or canola oil

1 small red bell pepper, seeded and thinly sliced

A handful cilantro, chopped very fine, about 2 tablespoons, optional

1/4 European seedless cucumber, sliced into thin sticks

1/2 red bell pepper, finely chopped

3 scallions, thinly sliced on bias

Coarse salt

Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

2 scallions, thinly sliced

1 1/3 pounds ground turkey breast, the average weight of 1 package

1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department

5 crusty rolls, split

2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)

1/4 cup white distilled or rice wine vinegar

1 teaspoon toasted sesame oil

Toasted sesame seeds

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