When I made Buffalo Turkey Wraps
, I only used half of the package of ground turkey since I mixed lentils into the meat. Since we also had lettuce leaves, which are great to use as a gluten-free substitute for buns or wraps, we decided to make Spicy Bombay Sliders
with the leftover turkey. We picked up pound of ground chicken to round out the recipe – I don’t love the taste of turkey burgers, so adding a different meat usually milds the taste for me. Lo made Spicy Bombay Burgers for a friendly cooking “competition” with our friends, so we knew how good they were going to be.
Spicy Bombay Sliders
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 T. garlic chili sauce
- 2-3 T. hot curry paste (found in the asian section)
- 1 T. sugar
- 3/4 – 1 lb. ground turkey
- 1 lb. ground chicken
- 1 1/2 T. fresh ginger, minced (see tip below)
- 1 t. cumin
- 1 t. curry powder
- 1 garlic clove, minced
- salt and pepper
In a small mixing bowl, whisk together mayonnaise, yogurt, chili sauce, curry paste and sugar. Refrigerate until ready to serve.
Preheat grill to medium heat. In a large mixing bowl, fold together turkey, chicken, ginger, cumin, curry powder and garlic until well combined; form 1/3 cup of mixture at a time into patties. Season patties to taste with salt and pepper; grill 4 to 5 minutes per side until done. Serve sliders with spicy sauce. I wrapped mine in lettuce leaves, while Lo ate his on a bun.
Ginger tip: I keep a knob of fresh ginger (found in the produce section near the garlic usually) in the freezer. When I need of piece of it, I just grab it from the freezer and cut off a hunk with a sharp knife. Using a veggie peeler or the knife, carefully peel the skin off the ginger. Mince or prepare according to recipe instructions. If I don’t need much ginger, I’ll often just peel part of the hunk with a peeler and continue to “shave” the ginger with the peeler. Just chop the shavings to the size you need.