Grilled Middle Eastern Turkey Burgers with Yogurt Sauce

Ingredients

• 1 1/2 lb. ground turkey
• 1 tsp. finely minced garlic
• 1 1/2 tsp. salt
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 2 T olive oil
• 2 tsp. sweet paprika
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. Aleppo pepper

Directions

1. Take the ground turkey out of the refrigerator, pull it apart into chunks, and place it in a bowl. Leave it on the counter to lose its chill while you prep the herbs.
2. Stir the minced garlic together with the salt, then scatter that mixture across the turkey.
3. Chop the mint and parsley, and add them to the bowl.
4. Pour in the 2 T olive oil. Using your hands, lightly work the garlic, salt, mint, parsley, and oil through the turkey.
5. Measure the sweet paprika, ground cumin, ground coriander, and Aleppo pepper separately, sprinkling each spice evenly over the meat as you go. Mix again with your hands, only until everything is combined and the spices are dispersed. Do not overwork it.
6. Lay a piece of cling-wrap over a small cutting board. Divide the turkey mixture into 4 or 6 evenly sized portions, shape each one into a ball, then press into patties and neaten the edges.
7. If you like, place another sheet of cling-wrap over the patties, then chill them for 30 minutes or longer. The recipe says they can be refrigerated up to 4 hours, and a longer chill helps them firm up.
8. Rub the grill surface with olive oil using a paper towel, then bring a charcoal or gas grill to medium heat. At that heat, you should be able to hold your hand over the grates for 3-4 seconds.
9. Once the grill is ready, take the patties out of the refrigerator. If desired, brush the tops lightly with olive oil; you may be able to skip this if your grill is nicely seasoned.
10. Place the patties on the grill with the oiled side facing down, then close the lid while they cook.
11. For crosshatched grill marks, take a look after about 4 minutes and turn the patties.
12. Grill for about 5-6 minutes on each side, or until an instant-read thermometer inserted into the patties registers 165 F /75C.
13. Serve the burgers plain, on regular hamburger buns, or tucked into low-carb pita bread.
14. Serve with Tzatziki Sauce mixed with extra chopped mint and parsley, if you like. Yogurt Tahini Sauce, Creamy Cucumber Sauce, Tartar Sauce, Ranch-Style Dip, or Cafe Rio Style Creamy Tomatillo Dressing would also work.