Moroccan Turkey Burgers

Yield: 4 servings (1 burger and 1 roll each)
Source: Cooking Light Magazine, July 1999
Comments from a CA Kitchen: I expected to love this, and only liked it. Next time I will halve the cumin seeds (taste was overwhelming) and grill to ensure the turkey meat does not get dry.


1 cup chopped onion
1/3 cup ketchup
1/4 cup pitted green olives, chopped
1/4 cup dried currants or raisins
1 teaspoon grated lemon rind
1 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon black pepper
1 pound ground turkey
4 curly leaf lettuce leaves
4 (1/4-inch-thick) slices tomato
4 (2-ounce) Kaiser rolls or hamburger buns, toasted


  1. Combine first 9 ingredients in a bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place a large nonstick skillet over medium heat until hot. Add patties; cook 6 minutes on each side or until no longer pink. Arrange lettuce leaves and tomato slices over bottom halves of rolls; top with patties and remaining halves of roll.


H.U: 9 per serving
CALORIES 403 (29% from fat); FAT 13.1g (satfat 4.1g, monofat 5.7g, polyfat 2.6g); PROTEIN 26g; CARBOHYDRATE 44.2g; FIBER 2.7g; CHOLESTEROL 96mg; IRON 3.9mg; SODIUM 711mg; CALCIUM 117mg;

Back to Recipes in Alpha Order
Back to Recipes by Type