Indian Turkey Burgers With Lime, Cucumbers & Chutney

A blend of spices – cumin, coriander, cloves, and cinnamon – give Indian flavor to this spicy turkey and spinach burger.
Course: Main Course
Cuisine: Indian
Servings: 4 people


  • 4 large unpeeled garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground coriander
  • 3/4 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 1/4 pounds ground turkey
  • 1 (10 ouncpackage frozen chopped spinach thawed and squeezed dry
  • 2 tbsp minced fresh ginger
  • 1 jalapeno pepper seeded and minced
  • 1/2 large cucumber sliced thin
  • 1 tbsp fresh lime juice
  • 1/4 cup Major Grey Chutney
  • 4 small (4 incpita breads


  • Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
  • Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
  • Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
  • Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
  • For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
  • Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.