People are always saying turkey burgers are bland, but this recipe from chef Raymond Mohan at The Highliner in New York City proves that with a little extra TLC, they can be a huge flavor-source to reckon with.
To make the red curry gravy, bring the coconut milk to a boil and add the red curry paste and 2 teaspoons of salt. Stir well and cook for 2 minutes. Set aside until ready to use.
In a large bowl, lightly mix the turkey meat together, being careful not to overmix.
Combine the butter and chopped herbs and cool to room temperature. Add to the turkey mix with 1 tablespoon of salt. Mix until well incorporated. Shape 8 ounces of the turkey meat into a hamburger patty and grill to desire doneness, either on an indoor griddle or outdoor grill. Top with lettuce, tomato, sliced avocado, and a dab of the red curry gravy.