Middle Eastern Turkey Burgers Recipes

Steps:

• Preheat a grill or grill pan to medium high. Combine the turkey, minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 4-inch-square patties. Transfer to a baking sheet and refrigerate until ready to grill.
• Meanwhile, spread the eggplant on a paper towel-lined baking sheet. Sprinkle with salt and set aside 10 minutes, then pat dry.
• Brush the eggplant with the olive oil and oil the grill grates. Grill the eggplant until tender and well marked, 4 to 5 minutes per side. Meanwhile, grill the turkey patties until marked and cooked through, 2 to 3 minutes per side.
• Fill the pitas with the lettuce, a few eggplant slices, a turkey patty and the sliced onion. Thin the hummus with 3 tablespoons water, then spoon into the pitas. Serve with vegetable chips.

Steps:

• Combine the yogurt, feta, cucumber, mint, half of the garlic, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Refrigerate until ready to serve.
• Combine the turkey, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate.
• Spread the yogurt sauce on the buns. Sandwich with the burgers; top with lettuce and tomato. Serve with potato chips.

Steps:

• Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
• Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray baking sheet with nonstick cooking spray.
• In a small bowl, mix together cumin, coriander, ginger, cinnamon, pepper, and salt. In a large bowl, crumble the ground turkey; slowly work in seasoning mixture with your hands, distributing seasoning as evenly as possible.
• Divide into 8 equal balls. On a flat surface, roll out each turkey ball into a tube shape.
• Spray a large skillet with nonstick cooking spray, and set it over medium heat. Place turkey tubes into the skillet; cook, turning frequently, until golden brown on all sides. Transfer to a baking sheet.
• Bake in preheated oven about 6 minutes, making sure that dogs are cooked though!

Steps:

• Combine ground beef, egg, onion, garlic, nuts, lemon juice and spices in a large bowl.
• Form patties and fry over medium-high heat until cooked through (about 10-15 minutes).
• Serve in naan and top with hummus, and if you're feeling adventurous, a little chili oil to spice it up!

Steps:

• Heat the olive oil in a medium skillet.
• Add the onion, cinnamon, coriander, and pepper flakes to the skillet, and season with salt and pepper.
• Cook until the onions are tender, approximately 5 minutes.
• Stir in the garlic and parsley and cook about 1 minute more.
• Move to a big bowl and let cool a little.
• Stir in the chicken and yogurt and mix thoroughly.
• Season with salt and pepper.
• Shape into 4 1/2" round patties.
• Cook in a nonstick skillet over medium heat until nicely browned and cooked, about 5 minutes on each side.
• Brush burgers with the molasses and let rest for 5 minutes.
• Serve on toasted buns with mayonnaise(if using), tomato, cucumber, onion, lettuce and cilantro(if using). Enjoy!