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Indian Curry Turkey Burgers with Raita
1 (5.3 oz.) cup plain nonfat Greek yogurt (Raita)
1/4 cup diced cucumber (Raita)
1 Tbsp. finely chopped cilantro (Raita)
1/8 tsp. freshly ground black pepper (Raita)
pinch of salt (Raita)
1 (20.8 oz.) pkg. 93 percent lean ground turkey
1 Tbsp. curry powder
1/2 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. freshly ground black pepper
1 tsp. minced fresh ginger
1/4 tsp. cayenne (optional)
1/4 tsp. salt, or to taste
vegetable cooking spray
2 ready-to-heat naan flatbreads, found in the Bakery or Deli (one 8.8 oz. pkg.)
1/4 cup mango chutney
4 beefsteak tomato slices
1/4 cup thinly sliced red onion
cilantro sprigs (optional)
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Indian Curry Turkey Burgers with Raita

Indian Curry Turkey Burgers with Raita

Indian Curry Turkey Burgers with Raita
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Preheat grill. Prepare the raita. In a small bowl, stir together yogurt, cucumber, cilantro, pepper, and salt. Set aside.
2. Prepare the burgers. In a bowl, combine turkey, curry powder, cumin, coriander, pepper, ginger, cayenne if using, and salt. Mix until evenly blended. Form into 4 patties (about 1 inch thick and 3 inches in diameter).
3. Grease hot grill with cooking spray. Place burgers on grill and cook undisturbed for 6 to 7 minutes until marked. Spray tops of burgers with cooking spray and turn. Cook for another 6 to 7 minutes until cooked through.
4. While burgers grill, stack naans and wrap in foil; warm on grill for 1 minute per side. 5. Assemble the burgers. Cut each naan in half widthwise. Spread about 2 Tbsp. raita onto half of each naan piece. Top with a burger, then 1 Tbsp. chutney, a tomato slice, onion slices, and cilantro, if desired. Fold naan over the top, secure with a toothpick, and serve.
Source: Hannaford fresh Magazine, July - August 2015