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1
Place the cumin seeds, coriander seeds, and peppercorns in a small frying pan over medium heat and toast, shaking the pan often, until they're fragrant and the cumin is golden brown, about 2 minutes. Transfer the spices to a small plate to cool and then grind them using a spice grinder or coffee mill.
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2
Whisk the yogurt in a large bowl until it's smooth. Stir in the cucumber, onion, tomato, chiles (if using), and mint. Stir in the toasted spices and cayenne. If serving immediately, stir in the salt and finish with the cilantro. Or cover with plastic wrap and refrigerate, stirring in the salt and cilantro just before serving.
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3
Add the onion and cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to a bowl and set aside to cool.
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4
Place the ground turkey in a large mixing bowl and gently knead in the remaining ingredients. Stir in the onion mixture and form into four patties.
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5
Wipe out the frying pan with a paper towel/absorbent paper. Heat over medium-high for 2 minutes, add 1 tablespoon oil, and then add the patties. Reduce the heat to medium and cook until browned, about 4 minutes. Flip and cook the other side until browned and the center is cooked to your preferred doneness (I like mine slightly pink). Place the burgers on the toasted buns, dollop with Raita, and serve.
