Tunisian Turkey Burgers
with Chick Pea Mayonnaise

Winner of the 1996 Bays English Muffin Contest


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


  • 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 over handling 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


Gourmet Burgers

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Provided by Bays English Muffins


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