I love homemade turkey burgers and ground turkey was on sale so it was my lucky day. Like an idiot, I totally forgot to buy burger buns. Maybe it’s because I secretly dislike those bland white buns that end up sitting in my freezer for a year after I use them once. I had 2 pieces of naan in the freezer and a little light bulb went of in my blonde melon. Indian inspired burgers! I typed in “naan burgers” to google and found a fun little Rachael Ray recipe as a guide.
I did a few thing differently. I used fresh sautéed spinach instead of frozen. I omitted the mint because A) I didn’t have any and B) Matt doesn’t like it in savoury dishes (what a weirdo.) It calls for garam masala or your own curry blend. Garam masala is a combination of tons of spices.
I didn’t have all these so I did curry, turmeric, cumin (1 tsp each) and cloves, cinnamon, nutmeg (½ tsp each) with a dash of salt and pepper. I also decided to combine a few steps and make a burger sauce using diced red onion, grape tomatoes, greek yogurt, lemon juice, S&P.
Otherwise, follow the recipe and you will have the most delicious, juicy, aromatic burgers. I would make this again in a heart beat. I had half a head of leftover cauliflower so I chopped it into florets along with half a sliced onion. Mix cayenne, curry, cumin, olive oil, S&P with the C-flower and roast for 35 minutes at 375, tossing half way though. I gave it a squeeze of lemon right before serving to add a pop of freshness. It was a perfect meal!