Page 67 - Food Network (January 2020)
P. 67
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 pound Yukon Gold potatoes, 1. Preheat the broiler. Line a 3. Shape the turkey mixture into
diced baking sheet with foil. Put the 4 patties. Put on the prepared
Kosher salt potatoes in a medium saucepan pan and spread with the
½ cup frozen peas and cover with cold water by remaining ¼ cup tikka masala
½ small red onion, 1 inch; season with salt. Bring to sauce. Broil until cooked through,
very thinly sliced a boil, then reduce the heat and 6 to 8 minutes.
3 tablespoons white simmer until the potatoes are 4. Melt the butter in the
wine vinegar tender, 10 to 12 minutes, adding reserved saucepan over
1 pound ground turkey the peas in the last 1 minute of medium-high heat. Stir in the
½ cup tikka masala sauce cooking. Drain the potatoes and remaining ½ teaspoon cumin,
⅓ cup plus 2 tablespoons peas; reserve the saucepan. the potatoes and peas. Cook,
chopped fresh cilantro 2. Meanwhile, toss the red stirring, until hot, 2 to 3 minutes.
¾ teaspoon ground cumin onion, vinegar, 2 tablespoons Stir in the remaining ⅓ cup
3 tablespoons unsalted butter water and a big pinch of salt in cilantro. Season with salt.
⅓ cup mayonnaise a bowl; set aside. Mix the turkey 5. Drain the red onion. Spread
4 sesame hamburger buns, with ¼ cup tikka masala sauce, the mayonnaise on the buns; top
toasted ½ teaspoon salt, 2 tablespoons with the burgers and red onion.
cilantro and ¼ teaspoon cumin. Serve with the vegetables.
RYAN DAUSCH (2).
IN PARTNERSHIP WITH
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE
