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Mini Tandoori Turkey Burgers

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“My mother knows that my husband and I like Indian food, so when she saw this recipe posted in the Des Moines Register, she saved it for us. I'm so glad she did. We really like these moist, subtly seasoned burgers. Do not pass on the apricot-curry mayo, it's the star of this dish. I have served this with Mama Vi's Spinach Salad with Curry and Chutney Dressing and they went well together. NOTE: I was out of apricot preserves the last time I made this, so I subbed Trader Joe's Mango Ginger Chutney (that I use for the Curry and Chutney Dressing in Mama Vi's Spinach Salad with Curry and Chutney Dressing) for the apricot preserves in the apricot-curry mayonnaise and it was great. It gave it more of a kick.”
8 mini burgers

Ingredients Nutrition


  1. Combine turkey, garlic, onions, ginger root, cumin, salt and pepper in a large bowl. Mix lightly, but thoroughly.
  2. Shape turkey mixture into eight miniature-size burgers. Brush tops of patties with oil.
  3. Grill, covered, for 8 to 10 minutes, turning once, or until internal temperature of burgers reaches 160 degrees F.
  4. Meanwhile, for apricot-curry mayonnaise, combine mayonnaise, curry powder and apricot preserves.
  5. Serve burgers in buns with apricot-curry mayonnaise tomato slices and lettuce leaves.

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