Moroccan Turkey Burgers

Ingredients

• 1/2 cup (47 g) thinly sliced red onion
• 1/4 cup (60 mL) red wine vinegar
• 2 tbsp (30 mL) water
• Fine sea salt, divided
• 1/2 cup (113 g) nonfat plain Greek yogurt
• 1 tbsp finely chopped fresh mint
• 1.3 lb (590 g) lean ground turkey
• 2 tbsp ras el hanout (Moroccan seasoning), store-bought or homemade (see below)
• Nonstick cooking spray
• 4 keto hamburger buns, lightly toasted if desired
• 1 cup (30 g) baby arugula

Instructions

1. Quick pickle the onion: in a small bowl, combine the onion, vinegar, water and a pinch of salt. Set aside for 10 minutes.
2. Make the mint yogurt: in a second small bowl, stir together the yogurt, mint and a pinch of salt. Set aside.
3. In a large bowl, mix the turkey, ras el hanout and 3/4 tsp salt until just combined.
4. Shape the mixture into 4 round patties, about 1/2 inch thick.
5. Heat a large nonstick skillet over medium heat until hot, about 2 minutes. Lightly coat with cooking spray.
6. Cook the patties, turning once, until cooked through and lightly golden, about 5 minutes per side.
7. Drain the pickled onion and discard the liquid.
8. Spread about half the mint yogurt on the bun bottoms. Top with the burgers, pickled onion, remaining yogurt, arugula and bun tops.

Make Your Own Ras el Hanout

Makes about 8 tsp, enough for this recipe with a little left over. Stir everything together in a small bowl until evenly blended. Store in an airtight container for up to 1 month.

• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 3/4 tsp ground cinnamon
• 3/4 tsp freshly ground black pepper
• 1/2 tsp ground white pepper
• 1/2 tsp ground coriander
• 1/2 tsp ground cayenne pepper
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

If you use this blend, it already contains salt, so reduce the salt in the patties to 1/4 tsp.