WASHINGTON, D.C. -- Ezra Klein makes turkey burgers; invitations pour in from Iron Chef, Naked Chef, and Nigella.
At our house, we adapt Queen Martha's instructions and make them like this:
6 slices whole-wheat sandwich bread
1 pound lean ground turkey (7 percent fat)
1/2 cup reduced-fat sour cream
4 tablespoons prepared mango chutney, preferably Major Grey's, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chili powder
Coarse salt
French baguette--enough for four 6" long sections
Arugula
1 ripe tomato sliced about 1/4" thick
Mayonnaise
Curry powder to tasteIn a medium bowl, tear 2 slices bread into small pieces (I dice them finely with a sharp knife). Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Blend well and shape into 4 firmly packed 5-inch round patties.
Grill on barbecue, about 4 minutes per side, or until cooked through; alternatively, heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side. You can also grill the tomato slices--the flavor is wonderful.
Place mayonnaise in a small bowl, add a pinch or two of curry powder, and blend well; in another bowl, stir together 1 tablespoon each chutney and mustard. Slice baguette sections horizontally and toast very lightly. Top each baguette with some arugula, a burger, and a tomato slice; serve the curried mayonnaise and chutney-mustard alongside burgers.
Serves four.
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