Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Combine the ingredients in a small bowl. Refrigerate until serving.

Combine the turkey and eggs in a large bowl. Add the almonds, ginger, cinnamon, garlic, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the rolls. Refrigerate until grilling.

Heat the butter in a medium-sized fire-proof skillet on the grill. Once the foam subsides, add the onions, saffron and salt. Sprinkle with the sugar and saute until golden brown, 5 to 8 minutes. Cover and set aside.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently and grill an additional 4 minutes, or until the meat reaches an internal temperature of 165 degrees F on an instant-read thermometer. Remove from the grill and let rest tented with foil, about 3 minutes.

While the patties rest, place the rolls, cut side down, on the grill and toast lightly, about 2 minutes.

Thinly spread the roll tops and bottoms with the mayonnaise, place the patties on top of the roll bottoms, and top the patties with equal portions of the onions. Add the roll tops and serve.