Place all of the pickle ingredients except the rhubarb and onion in a small saucepan. Heat over medium-high heat until boiling.

Place the rhubarb and onions in a bowl or jar and the pour the boiling mixture over them. Cover with a dish towel and let sit on your counter for 2-3 hours.

When ready to make the burgers, preheat the grill to medium-high heat.

Heat the coconut oil in a medium sized saute pan.

Add the onions and saute until translucent.

Add the beet greens/spinach and heat until wilted. Remove from heat and let cool slightly.

In a small bowl, mix the cumin, garlic powder, coriander, salt, and fenugreek.

In a large bowl, place the ground turkey, egg (if using), spice mix from above, and the onion mixture and mix thoroughly.

Form into patties.

Grill patties for approximately 6 minutes a side.

Drain the pickle mixture with a slotted spoon or colander and remove the star anise.

Top each burger patty with a few heaping spoonfuls of the rhubarb pickles and a pinch of cilantro.