Curried Turkey Burgers with Cucumber Yogurt (Clean Eating Magazine)

This recipe was a long time coming - I ripped it out of the magazine over two weeks ago, salivating at the thought of zesty curry cooled by cucumber.  Various scheduling conflicts, unexpected bouts of exhaustion, and general malaise postponed the original "make-date" from early last week to just last night.  My dear Sous Chef took over the kitchen while I lazed about, contemplating things like how to organize my lesson plans and whether it was such a good idea to check out ten books from the library right before school starts.

He did a great job, though as usual he complimented the recipe itself as opposed to his superior skills in the kitchen.  I have to admit, though, that this is indeed another winning recipe from Clean Eating.  And much like the Mediterranean Turkey Burgers I made a while back, it was the sauce that clinched it - tart Greek yogurt combined with cool cucumber.

The magazine presented these as sliders, though when we made them we just made four regularly-sized burgers.  I can see how they would work as a perfect appetizer; the curry flavor is bright and engaging, aided by the grated apple, and I can see it being a perfect little two-biter to spark your taste buds before a larger meal or as part of a tapas dinner.  I've chosen to write out the recipe as we made it - four larger burgers and whole wheat buns (instead of naan bread).  For the recipe, check out the July 2011 issue of Clean Eating Magazine.

You can find the recipe for this delicious burger here on Clean Eating's website.