You will need a mortar and pestle or small spice grinder for this recipe. If you have neither, you can place whole spices in a heavy plastic bag with a zip top, or fold it closed. Cover bag with a dishtowel and smack it carefully with a rolling pin. Don’t overdo it or the bag will break, sending spices everywhere.

You will also need a large baking sheet and a large bowl. I cover mine with tinfoil to save washing up, but if your area isn’t impacted by drought, feel free to skip this step.

Preheat oven to 350F/180C

Bring the turkey to room temperature before cooking.

Spread foil on your baking sheet, or don’t, if you prefer not to, and either lightly oil it or spray tray with nonstick spray.

Place the turkey, egg, and panko in the bowl. Add the salt and pepper.

Place the garlic and remaining spices in a mortar and pester, coffee grinder, or large plastic bag. Pound lightly until the spices are broken down. They need not be pulverized into powder. You want them small enough to blend into the turkey. This goes for the garlic, too.

Scrape spice mixture into the bowl of turkey.

At this point you can cover the bowl and refrigerate it up to 24 hours. Just be sure to bring turkey to room temperature before proceeding.

The burgers may be formed into any size you like. The mixture is rather sticky, so you might want to wear clean kitchen gloves or dip your hands in cool water when forming them. I don’t bother.

I form mini-burgers that are roughly 3 ounces/50 grams each. I get seven or eight mini-burgers out of a pound/454 grams of turkey.

Cook the burgers for about twenty minutes. If the tops appear to be overcooking, cover them with foil. Check for donenness by cutting a mini-burger in half. It should be brown throughout. Poultry is unsafe to eat rare.

Serve mini-turkey burgers with tortillas or other flatbreads, a platter of raw vegetables, sliced tomatoes, catsup, mustard, your favorite hot sauce, and mayonnaise, if you are so inclined.

Any leftovers keep, refrigerated in a covered container, up to three days. Freeze, well wrapped, up to three months.

Notes

Any protein may be used here. I often cook mini-burgers using ground pork, lamb, or chicken. You can also use ground beef, tofu, or plant-based beef products.

Just as any protein may be used, the seasonings may vary as well. I often use ground pomegranate and chaat masala with lime, then serve the mini-burgers–usually lamb–with flatbreads and a yogurt dipping sauce.

A more energetic cook would toast the spices before grinding them. I am not that cook.

The mini-burgers may be cooked stovetop. Use a heavy frying pan and a good pour of either canola or olive oil. Cook burgers over medium heat, four minutes a side. You may need to flip burgers more than once to ensure they’re cooked through. Turkey is fully cooked when meat is no longer pink and cooking juices are brownish. Do not consume undercooked turkey, as it can make you or those you serve very sick.