| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, plus more for cooking patties
- 1/2 yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 2 large garlic cloves, minced
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup (30 grams) panko breadcrumbs
- 1 pound ground turkey (93 percent lean, or your preference)
- Pinch crushed red pepper
- 1 bunch fresh cilantro, finely chopped
- 1/2 cup plain Greek yogurt (any fat level will work)
- 2 tablespoons tahini
- 1 clove garlic, finely grated
- Zest and juice of 1/2 lemon
- 1/8 cup chopped fresh mint
- Kosher salt and freshly ground black pepper
- Hot sauce, optional
- 4 brioche buns, potato buns, or pitas
- 1/4 red onion, thinly sliced
- 4 leaves romaine, torn in half
- 1/4 cup torn fresh mint leaves
Instructions
- For the patties: Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 5 to 7 minutes. Add the garlic, coriander, cumin and cinnamon and cook until fragrant, another minute. Remove from the heat and let cool slightly.
- Meanwhile, combine the egg and breadcrumbs in a large bowl. Add the turkey, spread it out, and sprinkle it evenly with 3/4 teaspoon salt, a few turns of black pepper, the crushed red pepper, cilantro and the slightly cooled onion mixture and use your hands to mix to combine. Do not overmix. Form into 4 balls, then flatten the balls into patties (make the patties bigger in diameter than you ultimately want them since they’ll shrink while cooking—about 4 inches is good. If you’re forming these in advance, place them on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook.
- Heat a large skillet with a thin layer of olive oil over medium-high heat. Sprinkle both sides of the patties with salt and pepper and cook until browned and the patties have an internal temperature of 160 degrees F, about 5 minutes on each side.
- For the tahini yogurt sauce: Stir together the yogurt, tahini, garlic, lemon zest and juice in a bowl until smooth and spreadable. Stir in the mint and season with salt and pepper and hot sauce, if using.
- For serving: Toast the buns in the skillet used for the patties, adding a little more olive oil as needed, until they get lightly browned and crisp around the edges. Assemble the burgers with a slathering of tahini yogurt sauce, a little pile of onions, a leaf of romaine and a couple of torn fresh mint leaves. Enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 536 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 37 g |
| Cholesterol | 130 mg |
| Sodium | 706 mg |
| Serving Size | 1 of 4 servings |
| Calories | 536 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 37 g |
| Cholesterol | 130 mg |
| Sodium | 706 mg |
Reviews
Never worry about a bland turkey burger again. The flavors are on point! I don’t usually buy cumin or coriander seeds but I always have them in powder form, so that’s what I typically use. Sometimes I’ll do the sauce, but if I’m feeling lazy, I’ll just do the Greek yogurt, with a little salt, pepper, and dried dill and call it a day. This is one of only two turkey burger recipes I consistently make. Delicious every time!
Absolutely amazing! Will absolutely add this to a bi-weekly special ♡
Delicious recipe. My husband loved these burgers. He said they were so flavorful.
The BEST turkey burger recipe around! The spices are so good, the burger isn’t super mushy like a meatloaf, and the sauce sets it all off. This is going to be a regular thing at our house
Amazing Recipe! My whole family lives these burgers!
WOW, talk about flavor, this turkey burger was amazing! Thank you Molly!
Love it
I only made the patties, but they had wonderful flavor. I am sure this recipe will go in regular rotation.
Love this recipe. I make these all the time. With or without the sauce. Renee Sorrell
Extraordinary! Served ours on flat bread with the sauce as indicated. Just delightful! A better Falafel for those of us with A+ blood type.