A fork and knife burger that we created after our favorite Turkish restaurant shut down. These burgers are smoky and fresh and the yogurt sauce makes them pop!
Yield: 8 Servings Ready in 1 hours
3 people trying soon
Verified by twojocks
|1 bunchCilantro; chopped and divided|
|1 largeRed Onion; chopped and divided|
|1 19 ounce canDiced Tomatoes|
|2 tablespoonsMinced Garlic; divided|
|1 poundMild Italian Sausage; casings removed|
|1 tablespoonSeasoned Salt|
|1 tablespoonHot Curry Powder|
|2 slicesWhite Bread; cubed|
|1 largeWhole Egg|
|1 23 ounceGreek Yogurt|
|4 Naan Bread; toasted|
Turkish~ish Burgers Preparation
Start by chopping the onion into a small dice and chop the cilantro until it is fine.
Empty the tomatoes into a medium-sized saucepan and set over medium heat to simmer gently with 1/4 of the onion, and 1 Tablespoon of the minced garlic.
Add both meats to a bowl and season with the seasoned salt and curry powder. Add 1/2 of the onion, the cubed bread, egg and 1/2 of the cilantro to the meat and mix until well combined. Form the mixture into patties and fire up the grill to medium heat. Once the grill is preheated, place the burgers on the grill. These will take about 15-20 minutes, flipping half way through. They need to be cooked to medium well.
While the burgers are grilling, empty the yogurt into a medium saucepan with 1/4 of the onion and 1/4 of the cilantro. Put the heat to low and stir regularly until warmed through. Toast the Naan on your grill, under your broiler or in your toaster oven.
Add the last bit of cilantro to your simmering tomatoes, stir to combine, bring your burgers in from the grill, and get ready to pull the plate together!
Break up your toasted naan on each plate, pour about 1/4 cup of the tomato mixture over the Naan, add the same amount of the yogurt sauce and top with one of the burgers. You can top it with a bit more yogurt if you’d like it
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