Combine the ground turkey, chopped onion, cumin, paprika, and salt and pepper in a large bowl and combine until the spices are evenly dispersed.

Divide the mixture into 4 equal sections and form each section into a burger patty. Heat an indoor or outdoor grill over medium high heat and add the burgers to the grill. Grill the meat for 3-4 minutes on each side until fully cooked.

Remove from the grill and serve with a spoonful of green harissa sauce, a few sliced cucumbers and crumbled feta in a burger bun.

Char the jalapeño over an open flame until blackened. Once charred, remove the jalapeño from the flame and set transfer to a cutting board. Trim to top off the pepper and remove the seeds.

Transfer the jalapeño into a food processor and add the cilantro, parsley, spinach, almonds, garlic, lemon juice and zest, cumin and olive oil. Pulse for 60 seconds until evenly combined. Drizzle in a few tablespoons of water to smooth it out until it has a consistency similar to pesto. Taste and season with salt and pepper as needed. Set aside.