As we pulled up to our local food truck night down town, I walked past an Asian Fusion truck. I watched as the chef handed a crispy Katsu Chicken burger to a lady. I walked over and talked to the chef about his creation, about thinking outside the box. I tried one of his burgers and thought to myself, how can I take his inspiration and passion for food and put a "From Field to Plate" twist on it. I got home and wrote this Crispy Curry Turkey Burger recipe and couldn’t wait to text the Food Truck chef. He texted me with one word.. Wow.
Ingredients: Marinade:
1 cup low sodium soy sauce
1 tsp minced ginger
3 garlic cloves
1 tsp curry powder
1 tsp cracked pepper
Ingredients: Thighs
1-2 De-boned turkey thighs, pounded out
1.5 cups flour
2 tbs curry powder
1 tsp ginger powder
1 tsp turmeric powder
1 tsp garlic powder
1 tsp cracked pepper
2 tsp baking powder
Ingredients: Spicy Slaw
1 cup green cabbage, shredded
1 cup purple cabbage, shredded
1/4 cup shredded carrots
2 green onions, sliced
Ingredients: Curry Mayo
1 cup mayo
2 tbs sriracha
1 tsp curry powder
1 tsp garlic powder
Directions :
- Marinate turkey thighs in marinade minimum of 6 hours better is 8-12 hours
- Heat 2 inches of oil in hot cast-iron or skillet
- In glass bowl mix flour, curry, ginger, turmeric, garlic, pepper and baking powder
- Dredge each thigh in flour mixture and add to hot oil, frying each side until crispy
- Remove from oil and bake at 375 on baking rack until internal temp reaches 155-160
- While turkey is cooking mix 1/2 cup of curry mayo and slaw mix. Reserving remaining mayo for buns.
- Once turkey is cooked remove and build your burger. Bun, mayo, slaw, turkey thighs, mayo, bun.
- Enjoy.
— Jeremiah Doughty
fromfieldtoplate.com