It seems I’m in the mood to add things to burger patties. I remembered that toasting whole spices, and grinding them in my mortar and pestle adds some serious flavor. I thought this would be perfect for mild turkey meat.
So I decided to add my fragrant spice mixture to this turkey burger recipe.
I’m not always a “toast your own spices” evangelist. I often find that I can’t tell the difference, especially in a lot of the basic stews and soups that I make. Even when I’m veering into Indian food, I have to be in the right mood to get out my mortar and pestle.
But for this turkey burger recipe, it really does make a difference. The ground turkey has such a mild flavor and the accompaniments I usually serve with the patties (pita bread, bell peppers, tomatoes, red onion and Greek yogurt) are mild as well. The smokey more nuanced flavors in the spices flutter over the everything else making this into a recipe that your friends and family will ask you for again and again. (No need to write it down for them though. Just send them here. They can print the recipe below).
I’m showing you how to make my Cumin, Coriander, and Fennel Spiced Turkey Burger recipe. These are simple turkey burger patties that sing with earthy warm spices.
1 tsp. whole cumin seeds
1 tsp. whole coriander seeds
1/2 tsp. whole fennel seeds
1 and 1/3 lb. ground turkey breast
1/4 cup dry breadcrumbs
1/4 cup chopped parsley
1/2 tsp. salt
1 egg, lightly beaten
1 tbsp. olive oil
Measure the cumin, coriander, and fennel into a small dry frying pan. Set it over low heat and cook for 5-7 minutes or until very fragrant, stirring occasionally.
Transfer the spices to a mortar. Grind them with a pestle until the pieces have the size and texture of coarsely ground black pepper.
In a large bowl combine the turkey, breadcrumbs, parsley, salt, and egg. Do not over mix. Divide mixture into 4 patties of equal size.
Warm the oil in a large skillet over medium-low heat. Add the turkey burger patties and cook until the underside is very brown, about 4 minutes.
Flip them over and cook until the second side for 4 minutes. Flip them back and cook for another 2 minutes. Cut into one patty. If it is still pink in the center, flip and cook for 2 more minutes. If not, transfer to a plate and serve.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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