1/4 c. low sodium soy sauce
1 tsp. ground chipotle (or cayenne) pepper, or to taste
1/4 tsp. ground black pepper, or to taste
1/2 tsp. salt, or to taste
1/4 tsp. Worcestershire saucesweet (or savory) pickle relish (about 1 Tbsp. per burger)
4 whole wheat, multi-grain, or sesame hamburger buns, halved and toasted (if desired)
thinly sliced red onions, sliced crosswise into 1/4"-thick rounds (1 onion slice per burger)
sliced tomatoes (1 tomato slice per burger)
lettuce (1 large leaf per burger)
thinly sliced avocado (1-3 small slices per burger)
roasted red pepper salsa (about 1-2 Tbsp. per burger)
Directions: Make the pickle relish and the roasted red pepper salsa in advance, preferably several days ahead of time. (Click on links for the recipes.)
In a large bowl mix together the paprika, garlic powder, cumin, oregano, coriander, ginger, dry mustard, clove, allspice, chipotle (or cayenne), black pepper, and salt with your hands until ingredients are evenly distributed. Add the soy sauce, Worcestershire sauce, and ground turkey, and mix thoroughly. Shape turkey meat mixture into 4 (3 1/2 - 4"-diameter) patties (using either your hands or a hamburger patty maker ). Let meat reach room temperature before cooking. Grill on a George Foreman electric indoor (tabletop) grill for 5-7 minutes, or cook 5-7 minutes per side on an outdoor grill over medium heat, until browned on the outside and the center is no longer pink. (Cook through to the desired level of doneness.) Simultaneously toast buns on the grill, if desired. Serve burgers on buns with desired accompaniments.
Yield: Makes 4 burgers.
Chef's Notes: So why use 1.3 lbs and not 1 lb. of ground turkey? Well, first, a lot of ground turkey comes packaged in 1.3 lb. amounts, instead of 1 lb. Furthermore, 1.3 lbs. is the perfect amount to fill the patty maker four times for four decent-sized burgers, whereas 1 lb. divided into four portions just isn't quite enough meat to make a satisfying burger that's just the right size for the eyeballs and the stomach. :) Yeah, I know that a typical serving of meat should be about 4 oz., but do we really need to split hairs over an extra 0.075 lb. (or a little over 1 oz.) per person?! ;) I think not. :-D Of course, if you'd rather use 1 lb., you'll have to play with the seasonings a bit to determine their proper amounts. (That's a 1.3:1 ratio, so if you want to be precise about it, scale the recipe accordingly, i.e., by dividing the ingredient amounts by 0.76923076923076923076923076923077. Hahaha. OK, to make things easier, you can round that figure to 0.75, and multiple the amounts by 3/4. Fractions are immeasurably easier to use when modifying serving sizes or the number of servings. Either that, or you'll have some extra spicy burgers. LOL.
I usually make burgers on our George Foreman indoor electric (tabletop) grill, which eliminates a lot of hassle, and makes the burger extra healthy, because it drains off all of the excess fat. This type of grill is also rather convenient if you don't happen to have a traditional outdoor grill or just feel like making burgers indoors for a change. ;)
Also, if you're using a traditional charcoal grill, be sure to lightly oil the grill grate so that the patties don't stick. Please use caution and watch the flame very carefully when doing this.