1
Toast the cumin seeds and coriander seeds over medium-high heat until it's a little darker, be sure to shake the skillet often, for 1.5 minutes. Let it cool.
2
Grind the toasted seeds finely.
3
Whisk mayo and 2 TBS of EVOO, fresh lemon juice, smoked paprika, garlic, and the ground spices. Season with salt and pepper to taste
4
place the turkey in a bowl and mix in 2 TBS of the Aioli mix gently.
5
make sure your hands are damp and divide the turkey into four patties.
6
grill the for 5 minutes on one side flip over and grill another 5 minutes depending on how big you made them.
7
once it's cooked combine it with the bun.
