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Turkey and Rice with Curry Spice Recipe
All around the world, rice is a staple food for millions of people. This humble little grain is the basis for many dishes from diverse cultures. Indian cooks prize their Basmati rice. With Basmati’s ultra-long grain and distinctive aroma, it makes any rice dish a special one. In Japan, and other countries that are considered the Far East, the preference is for a shorter grain, stickier rice. Overall, the shorter grains stick together more, while longer grain rice is fluffier.
Rice is used in this recipe to extend the burger and add an interesting texture. It also absorbs the flavors of the spices in a way that is different from the turkey. You may use any type of warm, cooked rice for this recipe. If you want your burgers to be dense and to hold together better, use a shorter grain rice. For a burger with a texture that crumbles easily, use longer grain rice. Use what you have on hand! This week, I used a pre-cooked brown rice that I had in the pantry. It took ten minutes to cook and gave a nice crumbly texture.
Turkey and Rice with Curry Spice Burger Ingredients:
¼-½ cup fresh parsley or cilantro (parsley will give a milder flavor)
4 finely chopped green onions (white and green parts-about ¼ cup)
1 tablespoon finely minced garlic 2 teaspoons finely grated fresh ginger
¼ teaspoon ground black pepper
1 tablespoon of your favorite curry powder
1 tablespoon vinegar from pickled jalapenos
½ teaspoon Lawrey’s seasoned salt
1/3 cup catsup
19 ounces of fresh ground turkey (I used Butterball)
2 cups cooked rice (Use warm rice. I used Minute Brown Rice to save time.)
In a large bowl, add the parsley, .green onions, garlic, ginger, black pepper, curry powder, vinegar, seasoned salt, catsup, turkey, and egg. Mix thoroughly. I used my hands for this step. Add the warm rice to the turkey mixture and combine until just mixed.
Heat the oven to 350 degrees F.
Cover a jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray. Using a 1/2 cup measuring cup, scoop the curry turkey and rice onto the prepared jelly roll pan. Use a little less than ½ cup for each burger. Flatten the mound with the bottom of the measuring cup. Continue scooping until all of the turkey and rice mixture has been used. It is fine if the burgers touch. The mixture should make about 8 burgers.
Bake at 350 degrees F. for 45 minutes. Turkey and Rice with Curry Spice Burger Recipe may be used for intensely flavorful wraps and sandwiches.
Hearty Turkey Burger Sandwiches for Two
2 warm, crispy Ciabatta rolls
2 Turkey with Rice and Curry Spice Burgers
Fresh spinach leaves
Finely sliced sweet onion rings
Thinly sliced tomato
Split the Ciabatta roll by slicing with a serrated knife. .Put each roll back together and place on the rack in the oven. Heat the Ciabatta rolls in the oven on the rack until they are crispy. I used a par-baked roll and heated it at 350 degrees F. for 7 minutes. Place each roll on a plate with the cut side up. Add mayonnaise to both sides. Put a layer of fresh spinach leaves on to the bottom half of the roll. Add the tomato and onion rings. Top that with the burger and cover with the top part of the bun. Serve with fresh fruit, veggies, salad, or a soup.
Wraps for Two
Ingredients for the wraps:
Cucumber Yogurt Sauce Recipe
¼ cup coarsely chopped green onion-white and green parts
1 teaspoon balsamic vinegar
1 teaspoon sugar
1 tablespoon of dried mint-rubbed between your hands to release the oils
1 teaspoon of dill weed- rubbed between your hands to release the oils
½ teaspoon cumin seeds (optional)
1 cup peeled and grated cucumber
1 cup Fage Greek yogurt
In a small bowl combine the onion, balsamic vinegar and sugar. Stir to mix. Set the bowl aside. This makes the onions sweeter.
In a medium bowl, add the mint and dill by rubbing them between your hands to release the oils. Add the grated cucumber and yogurt. Stir to mix. Add the onion mixture and stir. If desired, add the cumin seeds. Refrigerate the sauce, covered, until you are ready to use it on the wraps. Refrigerate it for a minimum of 30 minutes to give the flavors a chance to mellow.
2 flour tortillas, warmed
2 Turkey and Rice with Curry Spice Burgers
Shredded lettuce or fresh spinach leaves, if desired
Preparing the wraps:
Use flour tortillas for the wraps. Whole wheat flour tortillas can add a bit of fiber. There are also flour type tortillas that have low carbs and high fiber. I have used the Multi-Grain from La Tortilla Factory. Look for them in the health food section of your grocery store. My favorite tortillas for this purpose are fresh from our local Mexican bakery.
You may wrap with just the Turkey and Rice with Curry Spice Burger, Cucumber Yogurt Sauce and lettuce or spinach leaves. For extra taste and nutrition, add finely chopped or grated vegetables of your choice. Place the warm tortilla on a plate. Crumble the burger down the middle of the tortilla. Spoon about ¼ cup of Cucumber Yogurt Sauce over the burger pieces. Add lettuce or spinach and any other vegetables on top of the turkey burger and Cucumber Sauce. Roll the tortilla up like a burrito.
You may certainly serve this Turkey and Rice with Curry Spice Burger the way that you want to! Put it on grilled bread. Stuff a pita. Crumble it up and use it in crispy taco shells. Exercise your wonderful creativity to please your loved ones. As always, let us know about your sandwich adventures in the BellaOnline Sandwiches Forum.
Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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