Cumin Turkey Burgers Recipes

Steps:

• Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
• Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
• Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
• Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
• For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.

Steps:

• Mix the egg substitute, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended.
• Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties. ( Can be covered and chilled at this point. Let sit for 5 minutes after removing from the refrigerator before grilling).
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve on the toasted hamburger buns.

Steps:

• In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.
• In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.

Steps:

• Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
• Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

Steps:

• In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties.
• Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle.