Recipe four is complete. It turned out marvelous. Yummo! That is the perfect word for this recipe. I chose Indian-spiced turkey burgers on page 268 of “Practical Paleo”. The cookbook I’ve been cooking from this month. I am enjoying the process of cooking again with some help from my friends.
First of all, the Indian spiced blend is scrumptious. I did leave a few herbs out, such as red pepper flakes and garam marsala and coriander. I do not like coriander and I couldn’t find garam marsala. And pepper flakes is a nightshade and I have to be careful with the nightshades. I added turmeric to the mix with happy results. Yum!
Here is the Indian spice blend I did:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons turmeric
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon cinnamon
I also tried a different type of bun. Instead of a bread bun. I used a mushroom bun. I realize that using two giant mushrooms as a bun was a bit too much for me. But I loved the taste and I love the fact that the burger fit perfectly. When I use mushrooms as buns again. I am going to use one mushroom and make it an open face sandwich.
Indian-spiced turkey burgers:
1lb ground turkey
1 tablespoon Indian spice blend. (I used two, because I wanted a bit more flavor)
In a large mixing bowl combine turkey and Indian spice blend until well integrated. Form the turkey into four 4 ounce patties, adding a thumb print dimple in the center of each one to allow for even cooking. Grill or skillet cook the burgers for approximately 4 minutes on each side over medium high heat or until they are cooked through with no remaining pink.
To prepare the mushroom buns: place on baking sheet and bake for 10 minutes in a 350 degree oven or grill them.
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