Bombay Turkey Burger

Fantastic recipe for chefs created by Cafe Spice Namaste's Cyrus Todiwala. Bombay Turkey Burger

  • Serves: 4
  • Preparation time:
  • Cooking time:


Clean the meat well removing all sinews. Do not discard any fat if found. Cut the meat into pieces small enough so as not to jam the mincer.

Mince all the ingredients together except the powdered spices, salt and lime juice. Once the mince is done add the powders and lime juice and knead well.

To check for salt pan fry a small patty sized piece and taste. Cover the mince and chill in the refrigerator once you are satisfied with the taste.

To make the burgers you either need a griddle plate or you can grill them over a barbecue. Ensure that whatever you are cooking over is lit or heated to a high degree before you start.

Make equal sized burgers of whatever size you prefer.

Either griddle or grill but let one side colour well before turning over, as that prevents loss of moisture.

Do not over cook either as this makes the burgers dry and chewy. They should ideally feel spongy but should show signs of a juicy presence inside.

Serve in a toasted bun with whatever salad or sauce or with beetroot pickle and an onion based salad…and enjoy.

© Cyrus Todiwala 2013


  • 500g British turkey thigh meat
  • 10-15 sprigs fresh coriander (including stalks)
  • 30-40 fresh mint (including stalks)
  • 1 2" piece fresh ginger, cut coarsely
  • 4-5 garlic cloves
  • 1 tsp garam masala powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 large fresh green chilli
  • 1/2 tsp ground red chilli
  • 1/2 tsp turmeric powder
  • 1 tsp lime juice
  • Salt to taste
  • 4 burger buns
Star Rating Votes:2340

Nutritional values per portion

Energy 0Kcals
Protein 0g
Total Fat 0g
Saturated Fat 0g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g