Tunisian Turkey Burgers with Chick Pea
Mayonnaise

by Gary Smith

Chick Pea Mayonnaise:

1 large clove garlic
1 (15-1/2 ounce) can chick peas (garbanzo beans), drained
2 tablespoons lemon juice
1/2 cup low fat mayonnaise

Burgers:

1 egg white
1/3 cup evaporated skim milk
1/4 cup Bays English Muffin crumbs, or plain dry bread crumbs
1-1/2 pounds lean ground turkey
1/4 cup chopped fresh cilantro or parsley
1/4 cup golden raisins
3 tablespoons chopped red onion
1 teaspoon crushed coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon turmeric
1/2 cup packed feta cheese
6 Bays English Muffins, split

red leaf lettuce leaves
cucumber slices (optional condiment)

In food processor (or blender) fitted with metal blade, drop garlic through
feed tube with machine running. Scrape down sides, and add chick peas,
lemon juice, and mayonnaise to work bowl. Process until smooth. (Do ahead
if desired; refrigerate until ready to use.)

In large mixing bowl, whisk together egg white and milk to a light foam. Add
crumbs, turkey, cilantro, raisins, onion, coriander, cumin, pepper flakes, and
turmeric. Using hands, gently mix ingredients without overhandling meat.
Shape into 6 patties to fit muffins. Spray a grill rack with non-stick cooking
oil (or stovetop grill pan). Cook patties over a medium-hot fire 10-12 minutes,
turning once, until juices run clear. Press a spoonful of feta cheese on top of
each patty the last 2-3 minutes of cooking; cover to melt. Lightly toast
muffins over grill or in oven. Spread cut sides with Chick Pea Mayonnaise.
Top bottom halves with some lettuce, a patty, and cucumber slices, if
desired. Cover with muffin tops and garnish with fresh cilantro sprigs.

Serves 6