Tunisian Turkey Burgers with Chick Pea Mayonnaise
- 1 egg white
- 1/3 cup evaporated skim milk
- 1/4 cup Bays English Muffin crumbs, or plain dry bread crumbs
- 1-1/2 pounds lean ground turkey
- 1/4 cup fresh cilantro or parsley, snipped
- 1/4 cup golden raisins
- 3 Tablespoons red onion, chopped
- 1 Teaspoon coriander seeds, crushed
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon crushed red pepper flakes
- 1/4 Teaspoon turmeric
- 1/2 cup packed crumbled feta cheese
- 6 Bays English Muffins, split and lightly toasted
- red leaf lettuce
- cucumber slices
- cilantro leaves
In large mixing bowl, whisk together egg white and milk to a light foam. Add crumbs, turkey, cilantro, raisins, onion, coriander, cumin, pepper flakes, and turmeric. Gently yet thoroughly combine ingredients. Shape mixture into six (6) patties, about 1/2-inch thick. Cover and refrigerate until needed. Set oven control to broil and/or 550° F. Preheat 10 minutes. Place patties on rack in broiler pan with tops about 3 to 4 inches from heat. Broil according to weight chart that follows, until turkey is thoroughly cooked (165° F to 170° F), and until juices run clear, turning once (4-ounce patties, 15 to 20 minutes; 6-ounce patties, 18 to 22 minutes). Press a spoonful of feta cheese on top of each patty the last 2 to 3 minutes of cooking. Cheese should melt and turn golden. Spread cut sides of muffins with Chick Pea Mayonnaise. Top bottom half of each muffin with lettuce, a burger and cucumber slices. Cover with top half of muffin, garnish with cilantro.
Serves 6
Chick Pea Mayonnaise
- 1 large clove garlic
- 1 15-1/2 ounce can chick peas, drained
- 2 Tablespoons fresh lemon juice
- 1/2 cup low fat mayonnaise
In food processor (or blender) fitted with metal blade, drop garlic through feed tube with °hine running. Scrape down slides, and add chick peas, lemon juice, and mayonnaise. Process until smooth. Chick Pea Mayonnaise can be made ahead and refrigerated until needed.
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