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DnD



Spiced Turkey Burger with Apple Raita and Spinach

Serving Size - 4
Prepared By - DnD
Recipe Rating
* * * * * 		Printer Friendly Recipe

5 tablespoons olive oil
1 small red onion, finely grated
3 cloves garlic, finely chopped
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds ground turkey, 90 percent lean
1/4 cup finely chopped fresh flat-leaf parsley leaves
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
8 ounces baby spinach
APPLE RAIITA:
1 cup Greek yogurt
1 Granny Smith apple, cored and finely diced
1/2 teaspoon kosher salt
Pinch of ground cinnamon
Pinch of cayenne pepper

To MAKE APPLE RAIITA: Stir together the yogurt, apple, salt, cinnamon, and cayenne in a small bowl. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld. Garnish with apple before serving, if desired. TO MAKE TURKEY BURGERS: Heat 2 tablespoons of the oil in a medium saute pan over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, 1 cup water, the cumin, cinnamon, allspice, and cayenne and season with salt and pepper. Cook until the mixture is thickened, about 2 minutes. Transfer to a large bowl and let cool slightly. Add the turkey and parsley to the onion mixture and, using your hands, gently mix until combined. Cover the mixture and refrigerate for at least 1 hour or up to 8 hours to allow the flavors to meld. Heat your grill to high. Divide the mixture into 12 equal portions and roll into balls. Gently press down on the top of each patty to flatten slightly. Brush the patties on both sides with the remaining 3 tablespoons olive oil and season with salt and pepper. Grill the burgers until golden brown on both sides and cooked through, about 3 minutes per side. Whisk together the lemon juice and extra-virgin olive oil in a large bowl and season with salt and pepper. Add the spinach and toss to lightly coat the leaves in the dressing. Transfer the spinach to a platter and arrange the burgers on top of the leaves. Top each patty with some of the raita.