by Gary Smith
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.
Provided by Bays English Muffins
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