Seriously Yummy & Forgiving Turkey Burgers

Homemade turkey burgers can be surprisingly easy to put together. My recipe in particular, makes for juicy all-season patties and is a version of the Indian-style Chapli Kebabs. These will impress every time.

I always thought of working with ground meat mince somewhat complicated. And then I actually tried it and boy, was I mistaken. I’ve tried a few recipes now with mince and this one in the Instant Pot was my favourite till I tried this dish. Juicy, seriously yummy Turkey Burgers aka Indian-Style Chapli Kebabs.

To the uninitiated Chapli Kebab may sound confusing. In reality, chapli kebabs are just flattened mince patties that can be eaten a host of different ways. They are traditionally combined with meat and other herbs, spices, vegetables or even lentils. Tomatoes especially mixed inside and grilled on top make this version very juicy.

Indian-style homemade turkey burgers

If you read my blog – thank you – you know of my love for burgers. It’s scattered over my Instagram and I wrote about my 19 FAVOURITE BURGER TOPPINGS here!

Why is this turkey burger special?

It’s juicy (I’m trying to avoid the use of the word “moist” but that’s what this is). Turkey has a reputation as a dry meat. I don’t know where the bad rap came from but this recipe isn’t. Like most of what I cook, this dish is forgiving and easy and oh so flavourful. Lastly, I use a binding agent that is glutenfree. Not only that, it is dairy free and still high in calcium. Yup, this burger recipe is healthy and nutritious and good for you. When does that ever happen?

Keep reading for the binding agent. HINT: it’s on my list of superfoods that kids will actually eat!

Recipe for Homemade Turkey Burgers

Indian-Style Homemade Turkey Burgers

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings 4

Author Puneeta

Equipment

• Frying Pan
• Mixing Bowl

Ingredients

• Turkey mince 450 gms
• 1 small onion
• 1 small pepper
• 2 tsp chia seeds
• 1 small tomato
• 1 small bunch of coriander leaves

Spices

• 2 tsp coriander seeds whole
• 1 tsp cumin seeds whole
• 1 tsp fennel seeds
• 4 garlic cloves finely chopped
• salt

Instructions

Dissolve Chia seeds in 2 tbsp of water. Let rest while you chop all the veggies. Stir before use

Roast coriander seeds, cumin seeds and fennel seeds till aroma changes and a slight browning

• Grind them together
  

Chop all vegetables and garlic together and mix with the meat. I use a fork to mash everything together.

• Add salt and dissolved chia seeds at the end when ready. You can use oats instead along with one beaten egg.
• Healt pan with a couple of tbsp of oil. Only enough to coat the bottom. Turn to medium once the shimmer starts.
• Form loose patties with the meat mixture
• Add a sliced tomato on top and press it down
• Place gently in the pan, tomato side up. Cook for 2 minutes
• Flip carefully and cook for 2-3 minutes the tomato side down. You can also skip the tomatoes. I do.

Serve with rice, naan or my favouriet as a burger topped with jalapeno peppers, lettuce and more pepper jelly/

Real Life Kitchen Tips

• The traditional recipe doesn’t have fennel in it. But as you know by now, the Indian dishes you see on here aren’t traditional. Recently I’ve started adding fennel seeds to food that is a little heavy to digest. Think beans and meats. It helps in digestion that research indicates is the background cause of many food sensitivities.
• I serve this kebab -style turkey burger between two sides of a bun. I’m simple that way. But it totally works on rice or salad as it’s eaten in Afghanistan from where this kebab originates.

Like this recipe? Share it. Make it. And tag #MapleandMarigold when you do. Enjoy!