Turkey Burger with Red Curry Gravy
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.
- 1 Tablespoon red curry paste
- One 14-ounce can coconut milk
- Salt, to taste
- 2 Pounds ground white turkey meat
- 2 Pounds ground dark turkey meat
- 1 stick butter, melted
- 1 Teaspoon chopped rosemary
- 1 Teaspoon chopped sage
- 1 Teaspoon chopped thyme
- Hamburger bun
- Lettuce, for garnish
- Slice of tomato, for garnish
- 1/2 avocado, sliced, for garnish
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.