Thai Curry Turkey Burgers

• It's like the chicken and the egg question. Am I slacking on the blog because I have been repeating, or am i repeating because I have been slacking either reason, the family is happy.  These haven't. Even made in a while and I was interested to see if they where as good after a year and a half of new food. It so good!  It might even have been better. The combo of the red thai curry and turkey is wonderful!
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• Thai Curry Turkey Burgers
• 1-1/4 lb. ground turkey (not ground turkey breast)
• 2 Tbs. red or green Thai curry paste
• Kosher salt and freshly ground black pepper
• Vegetable oil, for the grill
• 1 medium lime
• 2/3 cup mayonnaise
• 3/4 cup thinly sliced seedless cucumber
• 1/4 cup fresh cilantro leaves
• 1 small shallot, thinly sliced
• 1 Tbs. seasoned rice vinegar
• 4 sesame seed hamburger buns
• Sliced tomato, for serving

Prepare a medium gas or charcoal grill fire.

In a medium bowl, gently mix the turkey, curry paste, and 1/4 tsp. each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties.

Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total.

While the burgers cook, finely grate 1 tsp. zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 tsp. salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.

Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.

Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.