Tiny Mint [Turkey] Burgers

By miss5elements

These succulent deights are adapted from Nilouer Ichaporia King's "My Bombay Kitchen". You can make the burger mixture ahead of time; it keeps in the fridge for up to 2 days wrapped in plastic & refrigerated.

Ingredients

• 1 lb ground chicken or turkey
• 1 sm red or yellow onion
• 1 T finely chopped fresh ginger
• 1/2 c chopped fresh mint
• 1/2 c fresh cilantro (including stems)
• 1 lg egg, lightly beaten.
• 1-2 small green Thai chilies, seeded & finely chopped-opt
• 1/2 t salt
• 1 t EVOO

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

1. Combine all ingredients except EVOO in a bowl & mix thoroughly.
2. Shape by 1/3 capfuls into 2.5" round pies.
3. Heat oil in a lg cast iron skillet over med-high heat.
4. Fry patties until browned & cooked thru (5-7 min), turning once, take care not to char outside of patties before insides are cooked.