Servings: 4

2 tablespoons olive oil 2 tablespoons olive oil
1/2 yellow onion, finely chopped ½ yellow onion, finely chopped
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 large garlic cloves, minced 2 large garlic cloves, minced
1 tablespoon coriander seeds 1 tablespoon coriander seeds
2 teaspoons cumin seeds 2 teaspoons cumin seeds
1/2 teaspoon ground cinnamon ½ teaspoon ground cinnamon
1 large egg 1 large egg
1/2 cup panko breadcrumbs ½ cup panko breadcrumbs
1 pound ground turkey 1 pound ground turkey
Pinch crushed red pepper Pinch crushed red pepper
1 bunch fresh cilantro, finely chopped 1 bunch fresh cilantro, finely chopped
NOTE: If you don't like cilantro, you can substitute fresh parsley. NOTE: If you don't like cilantro, you can substitute fresh parsley.

1. Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 7 to 10 minutes. Add the garlic, coriander, cumin and cinnamon. Cook until fragrant, about a minute or two. Remove from the heat and let cool slightly.
2. Meanwhile, add the turkey to a large bowl and spread it out.
Sprinkle it evenly with ¾ teaspoon salt, a few turns of black pepper and the crushed red pepper. Sprinkle the panko breadcrumbs all across the surface. Then top with the beaten egg. Next add the cilantro and the slightly cooled onion mixture. Now use your hands and 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.
3. 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.
NOTE: 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. These freeze quite well. I wrap them individually in wax paper, then clear plastic wrap. Then place in a Ziploc freezer bag.
Tahini Yogurt Sauce
Ingredients: subheading: Ingredients:
½ cup plain Greek yogurt
2 healthy tablespoons tahini
1 clove garlic, finely grated
Zest and juice of ½ lemon
⅛ cup chopped fresh mint
Kosher salt and freshly ground black pepper
Hot sauce
Directions: subheading: Directions:
Stir together the yogurt, tahini, garlic, lemon zest, lemon juice and a few dashes of hot sauce in a bowl until smooth and spreadable. Stir in the mint and season with salt and pepper.
Top your cooked burger with this. It's delicious!