Curry Turkey Burgers with Grilled Naan

Stephanie Caputo: Episode 23

Stephanie Caputo treats us to turkey burgers!

½ cup mayo

2 oz. crumbled feta cheese with basil and tomato

2 teaspoons of curry powder (or to taste)

1 family package of naan bread

1 pound of 99% free ground turkey breast

Spinach, tomato and red onion for garnish



Ready in
20 m


  1. Heat broiler.  Stir together mayo and curry.  Combine Turkey, 2 tablespoons of curry-may, feta and ¼ teaspoon of salt.
  2. Shape into Four 1/2 -inch thick patties.  Broil 4 inches from heat 11 to 13 minutes; turn once.  Drizzle olive oil on the naan bread and either heat in pan or under broiler just for a few minutes.  Spread remaining curry-mayo on naan.  Layer patties, onion, spinach, tomatoes and feta. 


1 tablespoon olive oil

½ C. chopped green onion (optional, if you don’t like onion, Tom!)

1 tsp. minced garlic

salt & pepper, to taste


20 m

Ready in
30 m


    1. In a large skillet, brown the ground beef over med/med high heat.  Season with salt and pepper, to taste.
    2. Meanwhile, combine all the ingredients for the sauce in a small bowl; mix.
    3. Drain any fat from the ground beef, remove from the pan and set aside.
    4. In the same fry pan heat the olive oil over med/med hi heat, add the green onion and cabbage.  Stir fry until cabbage is slightly wilted and tender.
    5. Stir in the sauce and add the meat; stir to combine.  Serve hot.
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1 whole egg or 3 egg whites

Promix Vegan Pea Protein + B12

1 tsp organic pure Madagascar vanilla extract (or scrape a vanilla bean)

Organic, Unsweetened Almond milk* (you can use any kind of milk you enjoy)

Optional: sprinkle in cinnamon, nutmeg, cardamom



Ready in


  1. Heat skillet over medium – high
  2. In bowl, Mash banana with a fork or a nutribullet if you hate lumps
  3. Mix in eggs
  4. Add 1 scoop of protein
  5. Add in milk
  6. Stir in vanilla /spices
  7. Add grass fed butter or ghee to pan
  8. If batter is too watery add a bit more protein or alternatively almond or coconut flour! You want the batter to have a balance of liquid and thick consistency, otherwise these little guys will break every time you flip!
  9. Turn heat down to medium
  10. – batter in skillet using measuring cup or ladle
  11. Wait for small bubbles on top
  12. Flip (make sure the pan still has a coating of your ghee/butter)
  13. Enjoy, top with pure maple syrup, honey or the “RK way” straight up
 Step your 🥞 Game Up:
More Protein: 
  1. add extra protein for a post workout big bag, use plain greek yogurt instead of milk. (I use Siggis, high protein / low sugar / low fat)
  2. Add in Promix Powdered Peanut Butter to the mix and an extra tablespoon of yogurt
Travel Tips:
  1. make an extra batch and store in a freezer bag in the refrigerator and eat with your hands on the go as a pre-workout snack!
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