Moroccon Spiced Turkey Burgers

Ingredients

• ½ cup/47 grams thinly sliced red onion 
• ¼ cup/60 milliliters red wine vinegar 
• Fine sea salt 
• ½ cup/113 grams nonfat plain Greek yogurt 
• 1 tablespoon finely chopped fresh mint leaves 
• 1.3 pounds lean ground turkey 
• 2 tablespoons ras el hanout/ Moroccan seasoning 
• Nonstick cooking spray 
• 4 keto hamburger buns, lightly toasted or grilled if desired 
• 1 cup/30 grams baby arugula
  

Method

1. Quick pickle the onions. In a small bowl, combine the onion, vinegar, 2 tablespoons (30 ml) 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. Mix the patties. In a large bowl, mix together the turkey, ras el hanout, and ¾ teaspoon salt.
4. Form the patties. Shape the mixture into 4 round patties, about ½ inch thick.
5. Heat the skillet. Heat a large nonstick skillet over medium heat until hot, about 2 minutes. Lightly coat with cooking spray.
6. Cook the patties. Cook, turning once, until cooked through and lightly golden, about 5 minutes per side.
7. Drain the onions. Drain the pickled onions and discard the liquid.
8. Assemble. Spread about half of the yogurt mixture on the bun bottoms. Top with the burgers, onions, remaining yogurt, arugula, and bun tops.