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1
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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2
Combine the ingredients in a small bowl.
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3
Refrigerate until serving.
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4
Combine the turkey and eggs in a large bowl.
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5
Add the almonds, ginger, cinnamon, garlic, salt and pepper.
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6
Combine, mixing gently so that the meat does not get compacted.
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7
Divide into 6 equal portions and gently shape into patties that equal the size of the rolls.
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8
Refrigerate until grilling.
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9
Heat the butter in a medium-sized fire-proof skillet on the grill.
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10
Once the foam subsides, add the onions, saffron and salt.
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11
Sprinkle with the sugar and saute until golden brown, 5 to 8 minutes.
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12
Cover and set aside.
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13
When the grill is ready, brush the grill rack with oil.
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14
Place the patties on the rack, cover, and grill approximately 4 minutes, until golden brown on the bottom.
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15
Turn the patties gently and grill an additional 4 minutes, or until the meat reaches an internal temperature of 165 degrees F on an instant-read thermometer.
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16
Remove from the grill and let rest tented with foil, about 3 minutes.
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17
While the patties rest, place the rolls, cut side down, on the grill and toast lightly, about 2 minutes.
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18
Thinly spread the roll tops and bottoms with the mayonnaise, place the patties on top of the roll bottoms, and top the patties with equal portions of the onions.
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19
Add the roll tops and serve.
