Burgers:

• 1 TBS tikka paste or 1/2 TBS curry powder
• 1 TBS plain Greek yogurt
• 1/2 tsps ground cumin
• 1/2 tsp ground cardamon
• 1 TBS chopped cilantro
• 1 tsp grated fresh ginger
• 1 clove garlic, chopped
• 1 lb ground turkey

Chutney:

• 1 bunch fresh mint, chopped
• 1 tsp grated fresh ginger
• 1 jalapeño or serrano pepper, seeded and chopped
• Juice of half of a lime
• 1/2 tsp sugar
• 1 tsp ground coriander
• 1 small yellow onion, chopped fine
• 1/3 cup plain Greek yogurt
• Salt & peper to taste

Combine burger ingredients (tikka paste/curry, yogurt, cumin, cardamon, cilantro, ginger, garlic and turkey) in a bowl and mix well. Divide mix into quarter-pound portions and form patties. Refrigerate until cooking. To make the chutney: add mint, ginger, chopped pepper, lime juice, sugar, coriander, yellow onion and yogurt in a blender or food processor and pulse to produce a thick sauce. Season with salt and pepper and chill in refrigerator. Grill or pan-fry burgers to an internal temperature of 165 degrees. Top with chutney and serve on rolls or bread of choice. Pair remaining chutney with vegetable slices.