TUNISIAN TURKEY BURGERS WITH CHICK PEA MAYONNAISE

Ingredients

• 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 snipped fresh cilantro or parsley
• 1/4 cup golden raisins
• 3 tablespoons chopped red onion
• 1 teaspoon crushed coriander seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon turmeric
• 1/2 cup packed crumbled feta cheese
• 1 large clove garlic
• 1 can (15-1/2 ounces) chickpeas, drained
• 2 tablespoons fresh lemon juice
• 1/2 cup low-fat mayonnaise
• 6 BAYS^® English Muffins, split and lightly toasted
• Red leaf lettuce
• Cucumber slices
• Cilantro leaves

Instructions

• In a large mixing bowl, whisk together egg white and milk to a light foam. Add bread crumbs, turkey, cilantro, raisins, onion, coriander, cumin, pepper flakes, and turmeric. Gently but thoroughly combine ingredients. Shape mixture into six patties, about 1/2-inch thick. Cover and refrigerate until needed.
  
  
• Prepare Chickpea Mayonnaise: In food processor (or blender) fitted with metal blade, drop garlic through feed tube with machine running. Scrape down slides, and add chickpeas, lemon juice, and mayonnaise. Process until smooth.
  
  
• Coat a heavy non-stick skillet with cooking spray. Preheat over medium-high heat until hot. Add patties and cook 7-9 minutes on each side, until turkey is thoroughly cooked (internal temperature of 165° to 170°F), and juices run clear, turning once. Press a spoonful of feta cheese on top of each patty the last 2 to 3 minutes of cooking.
  
  
• Spread cut sides of muffins with Chickpea Mayonnaise. Top bottom half of each muffin with lettuce, a burger and cucumber slices. Cover with top half of muffin, and garnish with cilantro.