Curry Turkey Burger

Sunday night, I tried Rachael Ray's Curry turkey burger. It was really delicious! The curry poweder, red pepper and other condiment added a sophisticated taste to the otherwise bland and dry burger. I am only too happy to find an alternative for mince beef. And in my humble opinion, this is even better than the turkey meatballs I made earlier on. Seems like things are getting better over here.

Curry Turkey Burger

1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional (I omitted it)
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped (I used roasted pepper)
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split ( I used whole wheat bread)
Toppings: (optional)
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Combine first 8 ingredients and form into 5 patties.
Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.