Mushroom and Turkey Burgers

• 1 pound ground turkey, preferably light meat
• 1 pound roasted mushroom base
• 1/2 medium onion, finely chopped
• 2 garlic cloves, minced or pureed
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped mint or dill
• 2 tablespoons chopped cilantro
• Salt to taste
• 1 teaspoon baharat (see below)
• 18 to 1/4 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
• 1/2 teaspoon cumin seeds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• optional: paprika, coriander seeds, sumac, cardamom seeds

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

ground turkey, mushroom base, onion, garlic, parsley, mint, cilantro, salt, baharat, cayenne, egg, grapeseed oil, buns, baharat, black peppercorns, berries, cumin seeds, ground cinnamon, nutmeg, paprika

Taken from cooking.nytimes.com/recipes/1014596 (may not work)