Thai Curry Turkey Burgers


1-1/4 lb. ground turkey (not ground turkey breast)
2 Tbs. red or green Thai curry paste
Kosher salt and freshly ground black pepper
Vegetable oil, for the grill
1 medium lime
2/3 cup mayonnaise
3/4 cup thinly sliced seedless cucumber
1/4 cup fresh cilantro leaves
1 small shallot, thinly sliced
1 Tbs. seasoned rice vinegar
4 sesame seed hamburger buns
Sliced tomato, for serving


Prepare a medium gas or charcoal grill fire.

In a medium bowl, gently mix the turkey, curry paste, and 1/4 tsp. each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties.

Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total.

While the burgers cook, finely grate 1 tsp. zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 tsp. salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.

Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.

Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.

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