Mint and Ginger Burgers with Cilantro Mayonnaise
These burgers hold a special place in my heart- why you ask- well, because this was the first time my daughter started eating burgers! She does not like sandwiches- they only one she will eat is a jam sandwich. I don’t make it for her very often since it offers hardly any food value.
I made this for a barbecue and she had been outside playing all day and came in completely famished and ready to pounce on dinner. I had planned on giving her grilled sausages with corn since I knew she was not keen on the hamburgers- but surprise, surprise- she picked up a burger and started eating it.
I made these simply with ground turkey, ginger and some fresh mint and cilantro. I flavored them with salt and garam masala. I also whipped up a quick cilantro mayonnaise with lots of fresh cilantro, green onions and lemon juice. It is amazing how much different a few key ingredients can make a huge difference- the mayo was delicious.
My daughter had the burger with baby spinach but no mayo. She loved it and announced that she will be eating burgers from now on. I am thrilled- yet another food group had been added to her vast collection.
Try these burger this weekend- they are quick, easy and delicious…
- 1 pound ground turkey meat
- 1 cup cilantro
- ½ cup mint
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 2 teaspoons salt
- 1 egg, beaten
Process the cilantro, mint and ginger in a food processor until a paste is formed. Add the paste, turkey, garam masala, salt and egg into a medium bowl and mix well. Marinate for 2 to 3 hours if not over night. Form 6 burger patties and grill until done.
Cilantro Mayonnaise
- 1 cup mayonnaise
- ½ cup cilantro, chopped
- 3 green onions, chopped
- Juice of one lime
- 1 teaspoon salt
Mix the mayonnaise, cilantro, green onions, lime juice and salt in a small bowl and keep aside.
- 6 ciabatta rolls
- 2 cups baby spinach
To assemble, toast the rolls and spread mayonnaise on both sides. Place the patty on one side and the baby spinach on the other. Serve with grilled corn and potato wedges.
