Ingredients
| 2 | cups red and yellow cherry tomatoes |
| oil for drizzling | |
| 1 | small red onion, peeled and cut into 4 even circular slices |
| 1 | (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast |
| 1 | teaspoon ground cumin |
| 3 | (6-inch) whole wheat pita bread rounds, halved and split |
| ½ | teaspoon ground cinnamon |
| 1 | cup baby arugula |
| 1 | teaspoon paprika |
| 3 | cloves garlic, minced |
| ½ | cup fat-free plain yogurt |
| 1 | tablespoon chopped fresh cilantro |
| 1 | tablespoon chopped fresh parsley |
| 1½ | tablespoons lemon juice |
Directions
Preheat grill for medium-high heat. Heat oven to 450°F.
Place cherry tomatoes on parchment paper baking sheet and lightly drizzle with oil. Roast 6 minutes or until tomatoes blister. Grill onion 5 to 6 minutes or until slightly charred and tender turning once. Remove from grill and reserve.
In large bowl, combine turkey, cumin, paprika, cinnamon and garlic; mix well. Portion turkey into 4 patties.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Let burgers rest 5 minutes before cutting into quarters.
In small bowl, combine yogurt, cilantro, parsley and lemon juice; mix well. To serve, place burger inside pita bread half. Add onions, tomatoes and baby arugula. Drizzle yogurt sauce in each pita.