Name: Spicy Cumin Turkey Burgers
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Ingredients: 250 g all-purpose flour; 2 g baking powder; 3 g sea salt; 1 g five spice powder (optional); 155 g warm water; 5 g granulated sugar; 7 g active dry yeast; 500 g lean ground turkey; 1/2 large onion (minced); 5 cloves garlic (minced); 32 ml light soy sauce; 16 ml dark soy sauce; 10 ml avocado oil (or vegetable oil); 10 ml Shaoxing cooking wine; 13 g granulated sugar; 5 g ground Sichuan peppercorns; 3 g ground cinnamon; 30 g ground cumin; 15 g ground fennel; 10 g ground coriander; 2 tbsp drippings from the baked turkey patties (or 30ml); 15 ml light soy sauce; 60 g water (divided); 2 star anise; 1 small cinnamon stick; 1 bay leaf; 15 g granulated sugar; 15 g cornstarch; 15 g tahini; 30 g cilantro (chopped)

Make the dough for the buns:

In the bowl of a stand mixer (you can use a regular mixer if necessary), add in the flour, baking powder, salt and Chinese 5-spice powder (if using).
In a separate bowl, add in the warm water, sugar, yeast and give it a stir. Let the yeast activate and pour it into the flour mixture.
Using the dough hook, knead the dough until it is smooth, about 7-8 minutes.
Cover the dough and let it rest in a warm location, about 1 hour.
Once the dough has risen, divide the dough into 6 equal portions, about 70g each.
Roll out the dough with a rolling pin into a long oval. Next, roll it up lengthwise. Then, coil it up like a snail and press down to flatten to about 3″ in diameter.
Place the dough onto a baking sheet lined with parchment paper.
Repeat with the remaining dough.
Cover the dough and let it rest for about 20 minutes. It will become slightly puffy.
Preheat a flat griddle (or a frying pan) over medium high heat and lay the dough onto the griddle (or pan). (I could fit 6 on my griddle, but if you’re using a frying pan, you may be able to fit up to 2).
Lay a large parchment paper over top of the dough and use the back of another fry pan or similar sized pan to press firmly on top of the dough. Let the pan sit on top for 1 minute before carefully flipping it over to cover the dough.
Lower the heat to minimum and cook for about 5 minutes on one side.
Remove the top pan and flip the dough. Cook for another 5 minutes until golden brown in colour.

Make the turkey patties:

In a large mixing bowl, combine the turkey meat with the onion, garlic, soy sauce, oil, shaoxing wine, sugar, and all the spices. Mix to combine thoroughly.
You can cover and refrigerate for 1 hour for additional flavour or make them right away.
Preheat oven to 375°F.
Divide turkey meat into 6 equal portions, about 80g each. Use your hands to form into a flat round patty, about 2.5″ wide.
Place each patty onto a lined baking sheet.
Bake for 15 minutes, or until a thermometer registers 165°F in the centre of the patty.
Remove the turkey patties (keep the drippings) and cover.

Make the sauce:

Pour the drippings into a small saucepan.
Add in soy sauce, 30g water, star anise, cinnamon stick, bay leaf, and sugar. Bring to a low simmer for about 5 minutes. Remove the star anise, cinnamon stick and bay leaf.
In a small bowl, whisk together the remaining 30g water with 15g cornstarch until you have a slurry.
Bring the soy sauce mixture up to medium heat and add in the cornstarch slurry. Whisk until the sauce thickens.
Remove from heat and whisk in the tahini sesame paste. If the sauce is too thick for your liking, add a little water to thin it out.

Assemble:

Cut the bun in half crosswise, about 3/4s of the way (don’t cut the bun entirely).
Lay a turkey patty on one bun, smear with the sauce and garnish with cilantro, green onions, and chili (optional). Add cucumber slices if you wish.
Serve immediately.