I made these turkey burgers recently, adapting a Martha Stewart recipe for lamb kofte, and they turned out really good—juicy and flavorful. You can serve them on a burger bun and call them burgers, but I really enjoyed them over white rice as well and I imagine they would be great in meatball form, browned in the same way as burger patties and served over rice or in soup. They’d be delicious in a pita seasoned with tzatziki sauce, and they are great served on their own with a simple drizzling of unflavored yogurt. Coriander seeds are the “secret” flavor-bomb ingredient of this dish, so don’t expect much if you skip it.
I used the ubiquitous Butterball 7% lean ground turkey (no eggs or breadcrumbs necessary) and cooked the patties on a hot, greased skillet on the stovetop, and they turned out nicely charred and juicy. They would be acceptable steamed and I’m sure they’d be even better grilled outside—what isn’t?