Serves 4; can be multiplied.
1 lb ground turkey (I use 93% fat-free)
2 Tbsp plain nonfat Greek yogurt
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Olive oil or cooking spray
1/4 cup ketchup
1-1/2 Tbsp adobo sauce from a can of chipotle chile peppers
1 Tbsp honey
Juice of 1/2 lime
Optional, for serving: 4 buns or rolls, crispy lettuce leaves
In a large mixing bowl, combine turkey, yogurt, cumin, salt and pepper. With your very clean hands, mix everything together until the ingredients are well incorporated. Divide into 4 patties, and set on a plate.
Refrigerate the burgers while you preheat a grill, panini press, stove-top griddle or broiler. If you re cooking your burgers under the broiler, line a rimmed pan with aluminum foil.
While the grill is preheating, stir together in a small bowl the ketchup, adobo sauce, honey and lime juice.
When the grill (broiler, etc.) is hot, brush lightly with olive oil (or spray a panini press with cooking spray), and cook the burgers for 7-8 minutes, turning once, until they are cooked through.
Serve hot, on a bun with lettuce and a big dollop of chipotle ketchup.