It’s officially grilling season, and that calls for a burger recipe, don’t you think? Introducing these ground turkey curry burgers – featuring an easy and tasty mint yogurt sauce!
Even though these are perfect for summer, they can easily be made all year long. They’re just as good made on the stovetop as they are on the grill.
(Prefer meat-free recipes? Try my easy lentil veggie burgers!)
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you great content every week!
Healthy Curry Turkey Burgers
These refreshing, flavorful, and savory turkey burgers will be a big hit at your next BBQ gathering – or simply as an easy weeknight meal!
They’re a refreshing, leaner alternative to the standard hamburger. And, this recipe adds curry powder for a unique and delicious flavor. (Not to mention the tasty mint yogurt sauce!)
No grill? No problem – these are great on the stovetop, too.
And a bonus is that the curry turkey burger patties and the yogurt sauce can both be prepped in advance! And these come together in just minutes, so really, there’s no reason NOT to make them. 😉
This is a simple meal to throw together. Here are the turkey burger ingredients you’re working with.
For the curry turkey burgers:
- red onion
- ground turkey (I recommend getting 93% lean ground turkey – or lower – for the juiciest burgers. Extra lean ground turkey won’t be as moist.)
- curry powder
For the mint yogurt sauce:
- Greek yogurt
How to Make This Recipe
To make these burgers, simply mix together the ground turkey, curry powder, cumin, red onion, cilantro, and a little salt. (Try not to overmix). Then, form the ground turkey mixture into patties.
Then, toss them on the grill or into a skillet, cook about 4 to 5 minutes per side over medium high heat, and that’s that!
For the yogurt sauce, you’ll mix together yogurt, lime juice, mint, and fresh garlic. Dollop the sauce over your burgers, add your desired toppings, add the top bun, and dig in!
Tips for Making Turkey Burgers
Here are a few cooking tips to make sure your turkey burgers come out perfect:
- Avoid using super lean ground turkey. Using 93% lean ground turkey (or lower) is ideal for the best juicy turkey burgers.
- Don’t over-mix the ground turkey mixture before forming it into patties.
- Make sure your grill or skillet is preheated/hot before adding the patties. Grease the grill/skillet well so they don’t stick!
- Turkey burgers are fully cooked when there is no pink in the middle and they reach an internal temperature of 165 degrees Celsius in the center.
- Avoid overcooking turkey burgers, as that can dry them out.
What to Serve with Turkey Burgers
These healthy turkey burgers are delicious with sweet potato fries on the side, especially if they are roasted in the same spices used to make the burgers (cumin and curry powder).
I share the sweet potato details in the recipe card “notes” section if you’re into it. (It’s one of my favorite side dishes!)
Here are some more side dish ideas that would pair well:
- Crispy Roasted Mini Potatoes
- Crunchy Broccoli Cauliflower Salad
- Oven Roasted Zucchini and Squash
- Heirloom Tomato & Peach Caprese Salad
- Yogurt Fruit Salad with Honey Lime Dressing
Can I make the yogurt sauce ahead of time?
Absolutely! In fact, if you want the garlic to mellow out a bit, making the sauce in advance is a perfect solution. Store the sauce in the refrigerator in an airtight container for up to 3 days.
One quick note: The chopped mint won’t be quite as bright color-wise if you make the sauce ahead. I recommend leaving out the chopped mint and just adding it to the sauce right before serving to solve that problem!
Are these turkey burgers gluten free?
Yes! These curry burgers are made without breadcrumbs, and are gluten-free. If you’re making the full burgers with buns, you’ll just need to use a gluten free bun to keep them gluten free.
The full curry turkey burger recipe is at the end of this post. Enjoy!
If you make these turkey burgers, please let me know how you like them – and tag me @fANNEtasticfood on social media so I can see a picture of the meal in action!
Want more summer grilling recipes? Try these:
- Chimichurri Grilled Shrimp
- Honey Lime Chicken with Grilled Peach and Corn Salad
- Grilled Shrimp and Pineapple Skewers with Coconut Quinoa
- Watermelon Chicken with Balsamic Glaze
- Grilled Steak and Strawberry Salad with Strawberry Vinaigrette
For the burgers:
- 1 pound ground turkey
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- olive oil for cooking, as needed
For the yogurt sauce:
- 1/2 cup plain Greek yogurt
- Juice of 1/2 a lime
- 3 tablespoons chopped fresh mint
- 1 clove garlic, crushed or grated
- salt & pepper, to taste
For serving (optional):
- whole wheat burger buns
- sliced red onion
- extra mint and cilantro
- roasted sweet potato fries (details below)
- Combine all burger ingredients except oil in a bowl. Mix with your hands just until seasonings are mixed into the turkey; do not over-mix once the mixture looks fairly evenly distributed.
- Form the burger mixture into four even balls and press into patties.
- Heat a skillet over medium-high heat with a quick drizzle of oil (or heat a grill over medium-high heat and brush grates lightly with oil). Add burger patties and cook for about 4 minutes per side, flipping halfway through, until both sides are browned and the internal temperature reaches 165 degrees.
- Meanwhile, stir together all sauce ingredients in a small bowl and set aside.
- Serve burgers on buns with a dollop of yogurt sauce, sliced red onion, lettuce, and extra mint and cilantro. Enjoy with sweet potato fries (which taste great dipped in the yogurt sauce!).
The burger patties and yogurt sauce can both be prepped in advance. If you make the sauce in advance, it will help the garlic to mellow out a bit. Add the chopped mint to the sauce at the last minute before serving so it retains its bright green color.
For the sweet potato fries: slice into wedges and toss them with pinches of curry powder, cumin, salt and a drizzle of oil, then roasted at 425 degrees F for about 25 minutes.