Mushroom and Turkey Burgers

Let’s face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.

1 pound ground turkey, preferably light meat
1 pound roasted mushroom base
½ medium onion, finely chopped
2 garlic cloves, minced or pureed
¼ cup chopped fresh parsley
2 tablespoons chopped mint or dill
2 tablespoons chopped cilantro
Salt to taste
1 teaspoon baharat (see below)
⅛ to ¼ teaspoon cayenne (more to taste)
1 egg
1 to 2 tablespoons canola or grapeseed oil for the pan
Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings
Baharat
2 tablespoons black peppercorns
2 tablespoons allspice berries
½ teaspoon cumin seeds
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
optional: paprika, coriander seeds, sumac, cardamom seeds

Eight 4.5-ounce patties or six 6-ounce patties

To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.
In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The patties can be assembled several hours before you cook them and refrigerated. They can also be wrapped individually in plastic and frozen.