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.
Route 34 South
Colts Neck, NJ 07722
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