I love a good turkey burger; it is leaner than a traditional beef burger. Ground turkey has a mild flavor, allowing you to get creative with a wide variety of flavors. I recently came across this article on Consumer Reports.org that alerted me to the dangerous bacteria that has been found in alarming amounts of ground turkey. Thankfully, independent lab tests confirm that the patented Grovac® process in the Marinade ExpressTM system removes up to 99.5% of bacteria from meat before it is cooked. I can continue to enjoy my turkey burgers worry-free.
When I saw Rachel Ray’s recipe for Moroccan- Spiced Turkey Burgers I couldn’t wait to try them. This recipe takes your taste buds on a trip to Morocco with all of the right spices. It is topped with a zippy Mango Chutney Slaw and accompanied by a robust Veggie Chickpea and Couscous Salad. The recipe fittingly calls for pita bread in place of a bun. Unfortunately my local grocery store doesn’t carry pita bread. I substituted an English muffin, which worked great. Although, I must admit, I ate a burger without any type of bread and I found that the bread detracted from the medley of spices and Mango Chutney Slaw. In the future I will prefer to eat these burgers bun-less. This burger would be a great option for gluten-free eaters. I promise, you won’t miss the bun one bit.
Worry-Free Grilled Moroccan-Spiced Turkey Burgers with Mango Chutney Slaw; 8 servings
Adapted from 2,4,6,8 30 Minute Meals by: Rachel Ray
Unflavored MX Marinade Seasoning
3 ½ to 4 pounds ground turkey breast
2 tablespoons ground cumin
2 teaspoons ground turmeric
2 teaspoons smoked sweet paprika
1 tablespoon ground coriander
1 teaspoon curry powder
1 small onion, finely chopped
3 garlic cloves, minced
¼ cup fresh cilantro or flat-leaf parsley leaves, chopped
Zest and juice of 1 lemon
2 teaspoons each of salt and black pepper
Grape seed oil (for drizzling)
½ cup prepared mango chutney (find it in the International aisle)
¾ cup plain Greek yogurt
½ red cabbage, chopped
½ green cabbage, chopped
8 pita breads
Prep the ground turkey in the Marinade Express with the Unflavored Seasoning Mix for 4 minutes. Use a cheese cloth or a mesh laundry wash bag (sounds strange but it really helps the ground beef to not fall apart during the rotations). Squeeze out the excess water, remove from cheese cloth or mesh laundry wash bag.
Preheat a grill on medium heat.
Combine the turkey, cumin, turmeric, paprika, coriander, cayenne, curry powder, onions, garlic, cilantro or parsley, lemon zest, salt, and pepper in a bowl and mix well with hands to distribute the spices. Form the mixture into 8 large patties, drizzle with grape seed oil. Grill burgers for 6 minutes on each side, or until cooked through.
While the burgers are grilling, mix the mango chutney, lemon juice, salt and pepper, and yogurt. Add cabbage, mix to combine.
Open up the pita pocket (or English muffin) and nestle a turkey burger inside each one, and spoon in some of the mango chutney slaw.
Veggie Chickpea and Couscous Salad
4 cups vegetable stock
2 ¼ cups couscous
Salt and pepper
2 tablespoons olive oil
1 small red onion, chopped
2 seedless European cucumbers, cut in half lengthwise, then sliced into half moons
1 red bell pepper, chopped
1 cup fresh flat-leaf parsley or cilantro leaves, chopped
1 pint grape tomatoes, halved
2 15-ounce cans chickpeas, drained, rinsed
¾ cup plain Greek yogurt
3 tablespoons red wine vinegar
2 tablespoons honey
Hot Sauce (to taste
15 fresh mint leaves, chopped
Bring the stock to a boil. Pour the couscous into a large bowl, add some salt and pepper and olive oil, and stir with a fork to coat the couscous in the oil.
Once the stock is boiling, pour it over the couscous and wrap the bowl tightly with plastic wrap, sit for 5 minutes.
While the couscous is steeping, combine the red onions, cucumbers, red bell peppers, parsley, grape tomatoes, chickpeas, salt and pepper in a large salad bowl.
To make the dressing, combine yogurt, red wine vinegar, honey, a few dashes of hot sauce to taste, mint, and some salt and pepper. Pour the dressing over the veggies and toss to coat.
Fluff the couscous with a fork and add it to the dressed veggies. Toss thoroughly, taste, and adjust the seasonings with more salt and pepper as needed.