This Moroccan inspired turkey burger is lean, yet still packs a flavor-punch with the secret saute tucked into the patty mixture.

• For the patties:
  -1lb ground turkey (or chicken)
  -1 medium red onion
  -1 cup mushrooms
  -3 cloves garlic, peeled
  -1/2 tsp cumin seed
  -1/2 tsp allspice

In a blender or food processor, mince together the onion, mushrooms and garlic. In a frying pan, over high heat, warm a couple tablespoons of olive oil. Add the cumin to the oil and toss about until the seeds begin to pop, then add the onion/mushroom/garlic mixture, lower heat to medium and slowly sweat the mixture until the mushrooms loose some of their water and the onions become more translucent.  Add more oil if the mixture begins to stick to the pan. After about 5 minutes of cooking, while stirring frequently, add the allspice, toss and then remove from heat. Let cool a few minutes and then add the cooked mixture to the ground meat, squish together with your hands until it is well mixed and then form into thin patties.

Wipe the pan clean (no need to wash), and then return to heat. Add a few tbsp of olive oil then cook the patties.  Cooking time will vary depending on the thickness of the patty, but a thin patty should take about 5 minutes or less on each side. Cook until the pink turns white then flip, repeat.

Serving: I served the patties on toasted sesame bread with melted Gruyere cheese, sauteed mushrooms, Harissa sauce, hummus and baby spinach leaves… and a variety of homemade pickles on the side.