Falafel Spiced Turkey Burger
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 43
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 37
- Cholesterol
- 130
- Sodium
- 706
- Total: 50 min
- Active: 40 min
Ingredients
Patties:
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
Tahini Yogurt Sauce:
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
Serving:
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
Directions
- 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!