Indian Turkey Burgers

with Cucumber “Raita”

Yogurt, schmogurt! The creamy, dairy-free raita I use to sauce these spicy, highly seasoned turkey burgers is made with little more than macadamia nuts, water, and salt, with chopped cucumbers stirred in for crunch.

Makes 10 burgers; serves 4 to 6

For the cucumber raita

• 1 cup macadamia nuts, soaked and dehydrated
• 1 cup water
• Finely grated zest and juice of 1 lime
• 1 teaspoon fine sea salt
• 1 small Persian cucumber or ¼ English cucumber, peeled, seeded, and finely diced

For the burgers

• 1½ pounds ground turkey breast
• 4 scallions, thinly sliced
• ½ cup finely chopped celery
• ½ Granny Smith apple, finely diced
• 1 tablespoon grated peeled fresh turmeric
• 1 tablespoon freshly grated peeled fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon curry powder
• 1 small jalapeño, seeded (optional) and finely chopped
• Finely grated zest and juice of 1 lime
• ½ cup chopped fresh flat-leaf parsley
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• Melted coconut oil, for grilling

Make the cucumber raita: In a blender, combine the macadamia nuts, water, lime zest, cucumber, lime juice, and salt and blend until smooth. Transfer to a small bowl and stir in the cucumber.

Make the burgers: Combine all of the ingredients except the coconut oil and form the mixture into 10 patties, each 1 inch thick and 4 inches in diameter.

Heat a griddle or grill pan over medium-high heat and brush with coconut oil. Grill the burgers until cooked through, 3 to 4 minutes per side, and serve with the raita.

Tip The uncooked burger patties can be individually frozen, sealed tightly in parchment paper packets, for 1 month.