Turkey Burgers with Mango Salsa and Yogurt Sauce

1 pd ground turkey, preferably 1/2 pd dark and 1/2 pd white meat or all dark meat
1 1/4 tsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp kosher salt
4 hamburger buns, either whole wheat or white, lightly toasted
Several lettuce leaves such as butter or Boston lettuce, optional
Olive or vegetable oil for oiling grilled rack

Yogurt Sauce
1/2 cup Greek-style yogurt
2 tbsp chopped cilantro
1 tsp ground cumin

Fresh Mango Salsa
1 large, ripe mango
1/4 cup chopped sweet red onion
1/2 tsp lime zest
1 tbsp lime juice plus extra if needed
1 serrano chili pepper, seeded and finely minced to yield 3/4 to 1 tsp (See note.)
2 tsp chopped cilantro
Kosher salt

1. For turkey burgers, in a large bowl, mix together ground turkey, curry powder, cumin, tumeric, and salt. Knead mixture with your hands until well blended, and then shape into 4 equal sized patties about 4 inches in diameter and about 3/4 inch thick. (Burgers can be prepared 1 day ahead; cover with plastic wrap and refrigerate.)

2. For yogurt sauce, whisk yogurt, cilantro, and cumin together in a small bowl and set aside. (Yogurt sauce can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)

3. For mango salsa, peel mango, then cut the flesh away from the large flat seed in the center of the fruit. Discard seed, and cut flesh into 1/2-inch dice, and place in a nonreactive mixing bowl. Add onion, lime juice and zest, serrano pepper, and cilantro, and mix well. Season salsa with salt and with a little extra lime juice, if desired. (Salsa can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)

4. To cook burgers, oil a grill rack and arrange it 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). When hot, add burgers and grill 4 to 5 minutes per side, until completely cooked through. Cooking time can vary depending on type of grill used and intensity of heat. Salt burgers lightly.

5. If desired, arrange 1 to 2 lettuce leaves on bottoms of buns, and then top with burgers. Spoon some yogurt sauce over each burger and then some mango salsa. Cover with tops of buns. Pass any extra salsa in a small bowl. Serves 4.

Note: Be sure to wear rubber gloves when chopping the pepper to prevent any of the pepper’s hot oil coming into contact with your skin or eyes and causing a burning sensation.

Copyright Betty Rosbottom 2019