Turkey Tikka Burgers With Indian Corn

Rachael Ray

• Ready In: 45 mins
• Yields: 2 servings plus 1 leftover patty

Ingredients

• Indian Corn

• 2  large  ears of corn, husked
• 2  tablespoons butter
• 1  teaspoon chili powder
• 1  teaspoon cumin
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon cardamom
•  salt

• Burgers

• 1 1⁄4 lbs ground turkey
• 2  scallions, chopped
• 2  inches gingerroot, peeled and grated (or peeled and chopped)
• 2  garlic cloves, minced
• 3  tablespoons  chopped red bell peppers
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon mild curry paste
• 1  tablespoon  McCormick's Montreal Brand steak seasoning
• 1⁄2 cup plain yogurt
•  olive oil (for drizzling)
• 2  large  kaiser rolls, split
• 1 (8 ounce) jar mango chutney
• 4  leaves red leaf lettuce
• 1⁄2  vine-ripened tomatoes, sliced
•  seedless cucumber (stood on end and thinly sliced into strips)

Directions

1. Place corn in a skillet and cover with water; bring to a boil; cook for 5 minutes; drain and return to pan.
2. While the corn is cooking, make the burgers; heat a large nonstick skillet over med-high heat.
3. Mix turkey, scallions, ginger, garlic, bell pepper, cilantro, curry paste, grill seasoning, and yogurt together.
4. Form 3 large patties; drizzle patties with oil.
5. Cook in hot skillet 5 minutes on each side.
6. Back to the corn: melt butter with chili powder, cumin, turmeric, cardamom, and salt in a microwave on HIGH for 10 seconds.
7. Stir melted butter and spices to combine; then pour over hot corn in pan.
8. Shake pan to roll corn evenly in butter and spices.
9. Place burgers on bun bottoms; spread mango chutney on bun tops.
10. Top burgers with lettuce, tomato, and sliced cucumber; set bun tops in place.
11. Serve with spiced corn on the cob.