Moroccan-Spiced Turkey Burgers with Creamy Feta Sauce
Incredible Moroccan-spiced turkey burgers with spices like cumin, turmeric and cinnamon. Drizzle them with a savory, creamy feta sauce and pile them high with your favorite burger toppings for the perfect summer dinner! Options to grill the burgers or make them on the stovetop.
Ingredients
- For the burgers:
- 1 pound 93% lean ground turkey or chicken
- 1/4 cup very finely diced red onion
- ¼ cup diced cilantro
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Freshly ground black pepper
- For the feta sauce:
- 1 batch feta sauce
- For assembly:
- 4 hamburger buns of choice, toasted if desired
- Butterhead lettuce
- Sliced red onion
Instructions
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First make your feta sauce so it’s ready to go once your burgers are done cooking.
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Preheat the grill to medium high heat (about 400 degrees F). Brush the grates with olive oil to prevent sticking.
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Make the chicken burgers by adding the ground chicken/turkey, diced red onion, cilantro, honey, cumin, turmeric, cinnamon, garlic powder, cayenne pepper and salt and pepper to a large bowl. Mix with your hands until evenly combined. Divide into 4 equal portions and shape into 1/3 inch patties.
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Grill over medium-high heat (around 400 degrees F) for 6-8 minutes per side or until burgers are cooked through and a meat thermometer reads 165 degrees F.
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To serve burgers, top with feta sauce, and either place red onion and lettuce on top or bottom. Serve immediately. Great with sweet potato fries or fresh fruit!
Recipe Notes
To make them on the stovetop: add 1/2 tablespoon of olive oil to a nonstick skillet and place it over medium heat. Once hot, cook your burgers for 4-5 minutes per side until they’re no longer pink.
Freeze burgers before cooking: shape your turkey burgers and place them in an airtight, freezer-friendly bag or container. If you’re stacking the burgers I’d recommend putting wax or parchment paper in between the layers so that they don’t stick together. Freeze for up to 3 months. To reheat, you can either let them thaw in the fridge before cooking or cook them directly from frozen – you may just need to cook them a bit longer from frozen.
Freeze burgers after cooking: let your turkey burger patties cool completely before placing them in airtight, freezer-friendly containers or bags. As I mentioned above, put wax or parchment paper in between the layers of burgers if you’re stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple minutes on each side. You can also reheat these directly from frozen – I recommend doing so on the stovetop.