This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey.
- 1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
- 2 medium cloves garlic
- Kosher salt
- 1/4 cup lightly packed chopped fresh mint
- 1/4 cup lightly packed chopped fresh parsley
- 2 Tbs. olive oil
- 2 tsp. sweet paprika
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne
DirectionsGently 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.