Tunisian turkey burgers with chick pea mayonnaise

Yield: 6 Servings

Measure Ingredient
1 large Clove garlic
1 can (15 1/2 oz) chick peas, drained
2 tablespoons Lemon juice
½ cup Lowfat mayonnaise
1 Egg white
⅓ cup Evaporated skim milk
¼ cup English muffin crumbs or bread crumbs
1½ pounds Lean ground turkey
¼ cup Chopped fresh cilantro or parsley
¼ cup Golden raisins
3 tablespoons Chopped red onion
1 teaspoon Crushed coriander seeds
½ teaspoon Ground cumin
½ teaspoon Crushed red pepper flakes
¼ teaspoon Tumeric
½ cup Packed feta cheese
6 English muffins, split
Red leaf lettuce leaves
Sliced cucumbers

CHICK PEA MAYONNAISE

BURGERS

In food processor or blender with metal blade, drop garlic in with machine running. Scrape down sides. Add chick peas, lemon juice, and mayonnaise to bowl. Process until smooth. (Do ahead and refrigerate). In large mixing bowl, whisk together egg white and milk to light foam. Add crumbs, turkey, cilantro, raisins, onion, coriander, cumin, pepper flakes, and tumeric.

Using hands, gently mix ingredients without over-handling meat. Shape into 6 patties to fit muffins. Grease an oven grill pan. Cook patties on med.-high, turning down once, until juices run clear. Place 1 tbs. cheese over each patty the last 2-3 min. of cooking. Cover to melt. Toast muffins, spread with Chick Pea Mayonnaise. Top bottom half with lettuce, patty, cucumber slices. Garnish with fresh cilantro sprigs.

Source: 1996 Winner of The Bays English Muffin Contest, by Gary Smith Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary Commini <4christ@...> on Mar 21, 1997

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