Curry Carrot Turkey Burgers
1 pound 94 percent lean organic ground turkey
2 scallions, finely chopped
1 tablespoon finely chopped jalapeño, to taste
1/2 cup grated carrot
1/4 cup finely chopped cilantro
2 teaspoon freshly grated ginger
1 teaspoon yellow curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
3/4 teaspoon fine sea salt, to taste
freshly ground black pepper, to taste
Preheat grill to medium high heat and lightly brush with oil, or preheat oven to 400 degrees and line a sheet pan with parchment paper.
In a large bowl, combine all ingredients except turkey, making sure the spices are evenly distributed. Add turkey and gently mix together.
To portion the burgers, gently press the mixture down with your hands and score into 4 sections before forming patties. I find wetting your hands prevents the turkey from sticking. Each burger should be roughly 1/2-inch thick.
Place burgers on the grill and cook for 5-6 minutes per side or until completely cooked and no longer pink. You’re looking for an internal temperature of 165 degrees Fahrenheit. If using the oven, burgers will cook in 15-18 minutes.
Serve with bun of choice or in a lettuce wrap and top as desired.