Recipes
Vadouvan Turkey Burgers with Pistou
Serves 4
| Prep Time: 45 mins
| Cook Time: 10 mins
| Total Time: 55 mins
You may need: Vadouvan Indo-French Curry
Discover The Recipe
Buckle up, my friends, for a burger experience like no other: Vadouvan Turkey Burgers with Pistou. This flavor-packed dish merges the seductive charm of Vadouvan Indo-French Curry with the herbaceous freshness of a French pistou, all in a satisfying burger. Vadouvan curry, born in French kitchens in colonial India, goes through a caramelization process that unearths layers of complexity, a symphony of French and Indian influences. Our special blend tantalizes with a savory foundation of onions, shallots, and garlic, while the dance of cumin, fenugreek, and mustard seeds adds a gentle yet mesmerizing spice.
Our renegade culinary crew crafted these burgers to take your taste buds hostage. Crowned with a fragrant pistou, it’s a distant cousin of Italian pesto, minus the pesky pine nuts. But fear not, as the vibrant basil, audacious garlic, and velvety olive oil conspire to create an ethereal sauce. When this aromatic marvel meets succulent turkey burgers, prepare for an explosion of flavors that will have your guests worshipping your culinary prowess. This Provencal sauce can also be used as a dipping sauce or tossed with your favorite pasta dishes. So, my friends, elevate your cookout season with these culinary wonders and embark on a sensory adventure that will leave an indelible mark on your palate.
Ingredients
Pistou
6 Tbsp extra virgin olive oil
1 garlic clove, minced or grated
¼ tsp salt
1 cup basil leaves, loosely packed
Turkey Patties
1 lb ground turkey, 80%-90% lean ground turkey
¼ cup unseasoned breadcrumbs, plain panko breadcrumbs work as well
1 egg
2 cloves garlic, minced or grated
¼ tsp fresh grated ginger, use a pinch of dried ginger as an alternative
1 tsp salt
2 tsp Piquant Post Vadouvan Indo-French Curry
1 Tbsp extra virgin olive oil, more if needed
To serve: burger buns, sliced tomatoes and lettuce.
Notes
To test that your patty mixture is seasoned enough, quickly fry a small piece in a skillet and taste. Adjust the salt level if necessary.
If you want a bright green pistou then start by blanching the basil leaves before blending.
Instructions
Prepare pistou by adding the extra virgin olive oil, garlic and salt into a food processor or blender. Process on high for 30 seconds. Pack in basil leaves then pulse 10-15 times until a chunky sauce forms – be careful not to over process. Alternatively, you can grind the ingredients in a mortar until a chunky sauce is formed. Set the sauce aside in the fridge.
Add ground turkey and breadcrumbs to a medium bowl. In a separate bowl, whisk together egg, garlic, ginger, salt and Piquant Post Vadouvan Indo-French Curry until combined. Pour the egg mixture into ground turkey mixture. Using clean hands, mix well until everything is combined.
Divide mixture into four equal portions and form into patties. Place on a parchment lined baking tray or plate, and place in the fridge to firm up for ~20 mins. Bring the patties to room temperature before cooking in the next step.
Preheat oil in a skillet over Med-High heat. Once oil shimmers, add the patties in the skillet in a single layer and evenly spaced (do not crowd the pan) and cook for 5 minutes on each side or until a thermometer reads 165 deg F when inserted into the patty. Remove patties from the pan and assemble your burger. Start with a toasted bun, lettuce, tomato, turkey burger and dress with french pistou.
Alternatives & Substitutions
These juicy Vadouvan Turkey Burgers with Pistou are a nod to the classic, fresh flavors of French cuisine. Enjoy them alongside your favorite greens dressed in a citrusy vinaigrette to make a full meal.
The key to a moist turkey burger is to ensure that you use enough fat (check out this quick hack). Opt for ground turkey that is at least 80%-90% lean. Surely you can still use ground turkey breast, however if overcooked the burger can end up being dry.
A pistou is a classic French-style herb sauce with an olive oil base. It is usually served chilled and can be used as a dipping sauce or poured over grilled protein and vegetables.
Make this recipe plant-based by swapping out the ground turkey with your favorite vegan ground meat. You can also use extra firm tofu for a high protein alternative.
Check out these mouthwatering plant-based recipes that have been infused with our Vadouvan Indo-French Curry - Red Lentil Vadouvan Curry Soup and Vadouvan Roasted Vegetables, or how about our Portobello Bouillabaisse?
In the mood for some French comfort food?Try our Vadouvan Chicken Curry that features an exotic, silky sauce that hugs tender chicken pieces.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vadouvan Turkey Burgers with Pistou
Serves
4
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
Piquant Post spice you'll need: Vadouvan Indo-French Curry
Ingredients
Pistou
6 Tbsp extra virgin olive oil
1 garlic clove, minced or grated
¼ tsp salt
1 cup basil leaves, loosely packed
Turkey Patties
1 lb ground turkey, 80%-90% lean ground turkey
¼ cup unseasoned breadcrumbs, plain panko breadcrumbs work as well
1 egg
2 cloves garlic, minced or grated
¼ tsp fresh grated ginger, use a pinch of dried ginger as an alternative
1 tsp salt
2 tsp Piquant Post Vadouvan Indo-French Curry
1 Tbsp extra virgin olive oil, more if needed
To serve: burger buns, sliced tomatoes and lettuce.
Instructions
Prepare pistou by adding the extra virgin olive oil, garlic and salt into a food processor or blender. Process on high for 30 seconds. Pack in basil leaves then pulse 10-15 times until a chunky sauce forms – be careful not to over process. Alternatively, you can grind the ingredients in a mortar until a chunky sauce is formed. Set the sauce aside in the fridge.
Add ground turkey and breadcrumbs to a medium bowl. In a separate bowl, whisk together egg, garlic, ginger, salt and Piquant Post Vadouvan Indo-French Curry until combined. Pour the egg mixture into ground turkey mixture. Using clean hands, mix well until everything is combined.
Divide mixture into four equal portions and form into patties. Place on a parchment lined baking tray or plate, and place in the fridge to firm up for ~20 mins. Bring the patties to room temperature before cooking in the next step.
Preheat oil in a skillet over Med-High heat. Once oil shimmers, add the patties in the skillet in a single layer and evenly spaced (do not crowd the pan) and cook for 5 minutes on each side or until a thermometer reads 165 deg F when inserted into the patty. Remove patties from the pan and assemble your burger. Start with a toasted bun, lettuce, tomato, turkey burger and dress with french pistou.
Notes
To test that your patty mixture is seasoned enough, quickly fry a small piece in a skillet and taste. Adjust the salt level if necessary.
If you want a bright green pistou then start by blanching the basil leaves before blending.
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