This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the best results, choose a ground turkey that’s not too lean. Serve with Cucumber and Yogurt Sauce.
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Gently break the meat into large pieces in a large bowl. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef’s knife, smear and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.
Prepare a medium charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), 4 to 6 minutes per side.
Serve with the Cucumber & Yogurt Sauce.
Serve these burgers with Grilled Vegetable Salad with Feta on the side.
These were great! Both my husband and daughter told me they needed to go into regular rotation and I agree. I only had 1lb of turkey so I adjusted seasonings/herbs accordingly and then I made 8 small 'slider' style patties which fit perfectly into pita halves. We served them with homemade tzatziki and some feta but next time I'll add some lettuce, tomato and onion to the toppings option. Very pleased with the ease of prep and the flavor!
I made these exactly as the recipe states, and they are delicious. I served them on rolls with sliced red onion, tomatoes and tzatziki sauce. Absolutely to die...
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