Indian Curry Turkey Burgers

I added Indian Curry Turkey Burgers to my meal prep rotation.

They’re mostly for me cuz my husbean prefers red meat in burger form, not turkey.

Although, I did make these for lunch the other day and I didn’t hear any complaints.

So, there’s hope. I think it’s cuz I added a whole bunch of jalapenos to his…

If you like turkey burgers, check these beauties out.

A mix of curry. turmeric, cumin & cilantro and we’re talking! 

Scroll down and I’ll show you how I’ve been eating them since I’m kinda trying to not eat bread at this current moment in time.

Let’s gather our ingredients.

It all gets mashed together!

For the onions, I found that I liked them grated better than chopped. Use a cheese grater.

Try not to cry about it. They are chopped in this photo. Disregard that.

Ok, we are ready to shape into patties.

This is a step you can do ahead of time. So if you’re not ready to cook them, cover them up and keep them in the fridge. 

You can make 4 big burgers and 5 average-sized burgers and 6 medium-sized ones.

I go for the 6 so I can stretch it out. 

Cook them in a skillet with some olive oil. Make sure they are cooked through.

Now you can put them aside for your meal prep…


Or serve them up right away!  I made mine with lettuce for buns.

I also mixed up a yogurt/cucumber dip to top these. 

Mango chutney would be delicious as well. I might play around with adding jalapenos to the mixture in my next batch. 

But I really just like them over rice… with a bunch of lemon and cilantro.

Also pairs well with a side salad.

I’d also serve them with naan!  I think I have a garlic naan recipe somewhere…

Or just eat them cold…standing in your kitchen staring off into space as I do. 

Anyways, if you see these in my #shutterbeanmealprep for a bit, it’s because I’m kinda obsessed. 

Maybe you’ll see why.


Indian Curry Turkey Burgers

makes about 5 burgers

  • 1 1/3 lbs. ground turkey
  • 1 large egg
  • 1/2 onion, finely grated
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • a few grinds black pepper
  • 1 cup cilantro, roughly chopped
  • a glug of olive oil
  • sliced tomatoes, for serving
  • lettuce, for serving
  • thinly sliced onion, for serving
  • buns, are up to you! 


In a large bowl combine turkey, egg, onion, garlic, curry, turmeric, cumin, salt, pepper, and cilantro and mix until well combined. Form mixture into  patties and set aside.

Meanwhile, preheat a skillet over medium-high heat with a glug of olive oil.  Cook burgers in batches (careful not to overcrowd the pan) and cook 4-5 minutes per side, or until cooked through. 


  • Ronni

    I think they would be great as meatballs, too, or mini patties. They would be perfect to bring to work for lunch. Thanks!

  • Sue

    Is that yogurt sauce? What’s in it?

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  • Michelle Masterson

    Had one for lunch today, delicious, thanks for sharing the recipe

  • Marine

    Made these last night – so good!! Looking forward to having leftovers today with rice and sautéed zucchini 🙂

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  • Sara

    These are delicious! I mixed up a batch for our lunch today — only had 1 lb of turkey so I just slightly reduced everything else. Still made 5 good-sized patties. So flavorful! I served the patties over a Mediterranean-ish salad of red leaf lettuce, red cabbage, onion, thinly sliced dill pickles, parsley, and feta, dressed with evoo, s+p, and lemon juice.

    Looking forward to the leftovers! And I agree with the poster who said these would also be really good as meatballs, which would be great for cooking in the oven and avoid making a mess on the stove.

  • Christina

    Just made these yesterday and they were phenomenal!! So flavorful and not dry at all. Thanks for this fabulous recipe!! I can’t wait to make them again. Yummmmmmm.

  • Monique

    I understand why these burgers are in your meal prep rotation. They’re delicious! Thank you for sharing your recipe with us.

  • Lesley

    I just made these burgers… I was so excited about them! Made jasmine rice and sautéed zucchini to go with them. But there’s no way the spices measurements are accurate. The 2 tablespoons of curry & 1 T. of cumin were SO strong it was basically inedible. I forced myself to eat most of my patty, but I’m so bummed that they’re all ruined. Did you mean teaspoons? I think it was the curry powder that did it.

    • Tracy

      I think the problem is that my curry powder is probably milder than yours. I’ll adjust accordingly. Thank you for the input! I would cut down to 1 tablespoon.

  • jill

    Im making these tonight! I also want to know about that black and white pattern under the rice plate… is that an oilcloth table cloth? I want it…..

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