Grilled Middle Eastern Turkey Burgers with Golden Beets and Carrots baked fries

My wife has been talking about wanting to make turkey burgers for quiet some time.
I always found turkey to be on a blend side and requiring some kind of flavor enhancer.

This burger recipe is perfect to satisfy both desires … Turkey burger full of flavor. The mint and parsley, with an enhancement of some amazing spices, creates a delicious and juicy burger.

To accompany the burgers we improvised with a recipe for a sweet potato fries and used golden beets and carrots. It is a delicious and a light side for any meal.


Grilled Middle Eastern Turkey Burgers with Yogurt Sauce

1 1/2 lb. ground turkey
1 tsp. finely minced garlic
1 1/2 tsp. salt (I used fine sea salt)
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley (I used curly parsley, but either type will work)
2 T olive oil
2 tsp. sweet paprika
1 1/2 tsp. ground cumin (recipe called for 1 tsp., but I love cumin so I used a bit more)
1/2 tsp. ground coriander
1/4 tsp. Cayenne pepper


Remove ground turkey from the fridge and break into pieces in a bowl, then let it come to room temperature on the counter while you chop the herbs. Mix together the minced garlic and salt and sprinkle over the surface of the ground turkey. Chop mint and parsley and add to bowl, add the 2 T olive oil, then use your hands to gently mix the garlic, salt, chopped mint, chopped parsley, and olive oil into the meat. One at a time, measure specified amounts of sweet paprika, ground cumin, ground coriander, and Aleppo pepper and sprinkle over the surface of the meat, then mix again with your hands, just enough to combine mixture and distribute spices. (Don’t overmix.)
Put a piece of cling-wrap on a small cutting board and divide the meat into 4 or 6 same-sized balls, then flatten each ball into a patty and smooth the edges. Cover patties with another piece of cling-wrap if desired, and refrigerate 30 minutes or longer.
Use a paper towel to wipe surface of grill with olive oil, then heat charcoal or gas grill to medium heat. (You can hold your hand over the grill for 3-4 seconds at that temperature.) When grill is hot, remove patties from the fridge and brush the top of each one with olive oil if desired. (You may not need to do this if your grill is well-seasoned.) Put oiled side down on grill grate and grill with lid closed. If you want criss-cross grill marks, check after about 4 minutes, and rotate patties. Cook about 5-6 minutes per side.
Do not overcook the burgers. I recommend not charring the meet. Turkey can be dry and overcooking it will make it even more so.
We served the burgers on whole wheat buns, but they can be substituted with a pita or regular buns. We also had a nice yogurt sauce to serve with.

Golden Beets and Carrots baked fries


  1. 4 Medium sized golden beets cut into fries sticks
  2. 5-6 Medium carrots cut into fries sticks
  3. 3 tbls Olive Oil
  4. 1 tsp Cumin
  5. 1 tsp ground Coriander
  6. 1/4 tsp Cayenne pepper
  7. 1/8 tsp of crushed red pepper (to taste)
  8. A pinch of fennel seeds
  9. Crushed black pepper to taste
  10. Salt to taste


  • Preheat the oven to 400 F
  • Toss the beets and carrots with all the ingredients in a large bowl and let it stand for a bout 10 minutes to  to soak in the oil and spice.
  • Place the beets and carrots on a large oven tray lined with foil 
  •  Place the tray on the middle rack and bake for 20 minutes until they are soft. (do not let the beets and carrots get too soft as the will soften up as you serve them)
  • Serve immediately (It is delicious with some yogurt sauce)




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at

Up ↑

%d bloggers like this: