Curry Turkey Burgers

Ingredients

• 20 leaves basil fresh shredded
• 16 ounces cabbage from produce department shredded prepared (coleslaw mix)
• 2 tablespoons canola oil 
• 1 handful cilantro leaves chopped fine
• 5 servings coarse salt 
• 5  crusty rolls split
• 0.3  european cucumber seedless sliced into thin sticks
• 2 tablespoons a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
• 1 inch ginger fresh minced grated
• 1 clove garlic minced
• 2 cloves garlic minced
• 1.3 pounds ground turkey breast 
• 1 leaf bib 
• 5 servings mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
• 5 servings drizzle olive oil extra-virgin
• 0.5  bell pepper red finely chopped
• 1 small bell pepper red seeded thinly sliced
• 0.5 teaspoon pepper flakes red crushed
• 0.3 cup rice wine vinegar 
• 2  scallions thinly sliced
• 3  scallions thinly sliced
• 1 teaspoon sesame oil toasted
• 5 servings sesame seed toasted
• 1 tablespoon soya sauce 
• 2 teaspoons sugar 
• 5 servings vine-ripe tomatoes sliced

Equipment

• bowl
• frying pan
• grill

Directions

1. Watch how to make this recipe.
2. Combine first 8 ingredients and form into 5 patties.
3. 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.
4. Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment.
5. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
6. Combine vegetables in a bowl.
7. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute.
8. Drizzle sauce over vegetables and toss to coat evenly.
9. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.